| 04,05 Hygiene |
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| 04,05 4 Eating, Drinking, or Using Tobacco |
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| 04,05 0080-04-09-.02(4)(a) Employees shall eat, drink, or use any form of tobacco only in designated areas |
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Employee personal drink and food was observed to be stored on food preparation area near single use items and front makeshift unit while open foods were present. |
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Priority (P) |
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| 06,07 Hand Hygiene |
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| 06,07 6 Hands Clean and Properly washed |
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| 06,07 0080-04-09-.02(3)(c) Wash hands immediately before engaging in food preparation including working with exposed food, clean equipment and utensils, and unwrapped single-service articles; donni... |
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Employee was observed to return into the front food preparation area and did not wash their hands before placing a pair of single use gloves . Employee was observed several times to move from the front food preparation area back into the food preparation area touching the door with single use gloves. Employee was observed to change tasks and remove single use gloves but did not wash their hands between glove changing, changing of tasks, or moving to and from food preparation area. |
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Priority (P) |
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| 08 Adequate handwashing sinks properly supplied and accessible |
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| 08 0080-04-09-.06(3)(a)3 Handwashing sinks, properly supplied with drying devices |
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Hand washing sink next to the three-compartment sink did not have any paper towels available for use. |
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Priority Foundation (PF) |
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| 14 Food contact surfaces; clean and sanitized |
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| 14 0080-04-09-.04(6)(a) Food contact surfaces shall be visually clean. |
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Raw food preparation area in food service was observed to have excessive amount of dried food residues and build up in the cracks of the food preparation table. Self-serve drink ice deflection (both) was observed to have excessive amount of black residues and build up. |
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Priority Foundation (PF) |
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| 19,20 safe temperature holding |
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| 19,20 19 Hot holding temperature |
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| 19,20 0080-04-09-.03(5)(a)6(i)(I) Hot holding at 135F or above for Time/temperature control for safety foods |
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Self serve pepperoni pizza at hot holding was observed to have an internal temperature of 117 degrees F. |
Employee voluntary discarded the foods referenced in the violation in the trash during the inspection. |
Priority (P) |
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| 19,20 20 Cold holding temperature |
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| 19,20 0080-04-09-.03(5)(a)6(i)(II) Cold holding at 41F or less for Time/temperature control for safety foods |
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Temperature control for safety deli meat sandwiches, hardboiled eggs, chicken salad sandwiches, chicken wraps, Lunchables, meat and cheese sticks, and cheeses, at the open air cold holding unit were observed to have internal temperature of 46-49 degrees F. Chicken tenders in walk in cold holding unit had a internal temperature of 46-47 degrees F. |
Person in charge voluntary removed all the foods referenced in the violation from being offer for sale and segregated in containers during the inspection. Other foods referenced in the violation were voluntary discarded during the inspection. |
Priority (P) |
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| 21,22 Date & Time for food safety |
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| 21,22 21 Date Marking and Disposition |
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| 21,22 0080-04-09-.03(5)(a)7 Date Marking; 6 days beyond the day of creation; exceptions are commercially made deli salads, hard cheeses, semi-soft cheeses, cultured dairy products, preserved fish, ... |
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A package of ham and turkey deli meats in plastic container at the front makeshift unit did not have a preparation/open or discard/expiration date. |
Employee voluntary discarded the foods referenced in the violation in the trash during the inspection. |
Priority (P) |
1 |
| 30,31 Food temp controls |
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| 30,31 30 Proper cooling methods, adequate equipment for temperature control |
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| 30,31 0080-04-09-.04(3)(a)1 Equipment for cooling, heating, cold holding, and hot holding food shall be sufficient in number and capacity to provide safe food temperatures. |
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Ambient temperature of open air cold holding unit, with Temperature control for safety foods, was 58.7 degrees F. |
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Priority Foundation (PF) |
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| 35,36 Pests & contamination |
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| 35,36 36 Contamination prevented during food preparation, storage or display |
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| 35,36 0080-04-09-.03(3)(b)1 Preventing packaged and unpackaged food contamination by separation, packaging, and segregation methods |
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Pickles and jalopenos in the front food preparation makeshift unit were observed to be stored uncovered and unprotected. Biscuits in the standing freezer unit were observed to be stored uncovered and unprotected. |
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Priority (P) |
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| 35,36 0080-04-09-.03(3)(e) Food shall be stored in a clean location, not exposed to contamination, at least 6 inches above the floor. Food shall not be stored in prohibited areas such as: locker/ch... |
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Several bag in the box soda syrup were observed to be stored directly on the floor in the back storage area. |
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Core (C) |
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| 40,41 Utensils |
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| 40,41 40 In use utensils properly stored |
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| 40,41 0080-04-09-.03(3)(d)2 In use utensils for food preparation or dispensing shall be stored properly; handle above food, or in running water, and protected. |
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Ice bucket at the large ice machine was observed to be stored inverted in back storage area. |
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Core (C) |
1 |
| 42,43 Single service & gloves |
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| 42,43 42 Single-service articles stored and used |
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| 42,43 0080-04-09-.04(9)(c)1 Single-service articles protected from contamination |
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Single use food contact containers were observed to be stored not-inverted in the food service preparation area. |
Employee inverted these single use items referenced in the violation during the inspection. |
Core (C) |
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| 44,45 Utensils and equipment |
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| 44,45 44 Food and Non-food contact surfaces, cleanable, designed, constructed, and used |
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| 44,45 0080-04-09-.04(2)(b)6 Nonfood-contact surfaces shall be designed and constructed to allow easy cleaning and to facilitate maintenance |
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The splash guard at the three compartment sink next to the hand washing sink was observed to be poor repair and detached from the drain board. |
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Core (C) |
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| 46 Non-food contact surfaces clean |
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| 46 0080-04-09-.04(6)(a)1(iii) Non-food contact surfaces shall be kept free of an accumulation of dust, dirt, food residue, and other debris. |
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Raw chicken cold holding unit have excessive amount of dried food residues and build up on the bottom of the unit, on the sides and on the seals. |
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Core (C) |
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