| 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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Observed food service employee leave the food prep area and go to the roller grill/grab n go area. Observed employee open drawer, handle utensils, go to the walk in cooler touching door, and return to the prep area and start handling food without washing hands and changing gloves. |
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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)2 Handwashing sinks, properly supplied with soap |
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There was no hand soap available at hand sink next to the 3 Bay Sink. |
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Priority Foundation (PF) |
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| 19,20 safe temperature holding |
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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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Breakfast Burrito mix stored in the prep cooler internally checked with a TDA probe thermometer was observed to be 51*F out of the safe cold holding zone of 41*F or below. |
Management discarded product during 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)8 Date Marking; Discard food after 7 days at 41F |
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Observed food container of Johnsonville Smokey Cheddar sausage links stored in the Walk in Cooler with a production date of 7/25/24 6:46am and a discard date of 8/1/24 6:46am. |
Management discarded product during 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-.03(5)(a)5 Cooling Methods (shallow pans, smaller portions, rapid cooling equipment, stirring, ice bath, ice as ingredient) |
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Observed a pan of chicken tenders cooling in the Walk in Cooler to be tightly double wrapped with plastic wrap. |
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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)(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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Observed food containers eggs, bacon, sausage patties, and sausage gravy stored uncovered and unprotected at the prep station next to the ovens in the kitchen area. |
Management covered product during inspection. |
Core (C) |
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| 37 Personal Cleanliness |
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| 37 0080-04-09-.02(3)(g) Food employees shall not wear jewelry on their arms and hands while preparing food; except plain band; including medical information jewelry |
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Observed food service employee wearing rings with stones, watch, and bracelets at time of inspection. |
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Core (C) |
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| 40,41 Utensils |
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| 40,41 41 Utensils, equipment, and linens; stored, dried, and handled |
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| 40,41 0080-04-09-.04(9)(d)1 Cleaned and sanitized utensils are handled, displayed, or dispensed to protect from contamination of food |
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Observed pans stored clean and sanitized on rack under oven in the kitchen area to not be inverted and have a build-up of food residue and debris. |
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Core (C) |
0 |