| 06,07 Hand Hygiene |
in |
|
|
|
0 |
| 06,07 6 Hands Clean and Properly washed |
in |
|
|
|
0 |
| 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... |
out |
Observed food service employee prepping food leave the prep area and go into the walk-in cooler touching the door and then return to the prep area and change gloves without washing hands and start handling ready to eat foods. |
|
Priority (P) |
0 |
| 14 Food contact surfaces; clean and sanitized |
in |
|
|
|
0 |
| 14 0080-04-09-.04(6)(b)1 Food contact cleaning frequency; 4 hours at ambient temperature |
out |
Observed the inside of the ice chute at the self-service counter fountain machine to have a build-up of a black/green mold like substance. |
|
Priority (P) |
0 |
| 21,22 Date & Time for food safety |
in |
|
|
|
0 |
| 21,22 21 Date Marking and Disposition |
in |
|
|
|
0 |
| 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, ... |
out |
Observed Deli sliced Turkey stored in the upright storage refrigerator in the kitchen area with a production date of 7/28/24 and a discard date of 8/4/24 which is beyond the 7-day date marking period. |
Management corrected the date during inspection. |
Priority (P) |
0 |
| 21,22 0080-04-09-.03(5)(a)8 Date Marking; Discard food after 7 days at 41F |
out |
Observed Deli sliced Ham stored in the upright storage refrigerator in the kitchen area with a production date of 7/22/24 and a discard date of 7/27/24. |
Management discarded product during inspection. |
Priority (P) |
0 |
| 44,45 Utensils and equipment |
in |
|
|
|
0 |
| 44,45 44 Food and Non-food contact surfaces, cleanable, designed, constructed, and used |
in |
|
|
|
0 |
| 44,45 0080-04-09-.04(1)(a) Food contact equipment surfaces shall be safe, durable, corrosion-resistant, nonabsorbent, smooth, and easily cleanable |
out |
Observed cutting boards at Prep station #1 in the kitchen area to be heavily scored and discolored. |
|
Priority (P) |
0 |
| 44,45 45 Warewashing facilities installed, maintained, and used; test strips |
in |
|
|
|
0 |
| 44,45 0080-04-09-.04(3)(b)4 Test Kits to measure concentration of sanitizing solutions. |
out |
Facility did not have Quat test strips available for use. |
|
Priority Foundation (PF) |
1 |
| 47,48,49 Plumbing |
in |
|
|
|
0 |
| 47,48,49 49 Sewage and waste water disposal |
in |
|
|
|
0 |
| 47,48,49 0080-04-09-.05(4)(c) Sewage and waste water properly disposed through public sewer or approved septic system; including condensate drainage |
out |
Water from both prep coolers in the kitchen area were observed to be dripping and pooling in the bottom of the makeshift units. No dripping on foods or food packing were observed during the inspection. |
|
Priority (P) |
1 |
| 51,52 Facilities |
in |
|
|
|
0 |
| 51,52 51 Garbage and refuse properly disposed; facilities maintained |
in |
|
|
|
0 |
| 51,52 0080-04-09-.05(5)(a) Waste containers durable & cleanable; inaccessible to pests; drain plugs as required; outside dumpster on cleanable surface; outside dumpster properly constructed. |
out |
Both side doors of the outside dumpster were observed to be open and accessible to pests at time of inspection. |
|
Core (C) |
0 |