| 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 drink from personal drink with single use gloves on, employee did not remove gloves or wash their hands after drink from personal drink. Employee returned to workstation and engaging in food preparation. Employee was observed with single use gloves on to remove trash from hand washing sink, employee was observed to then grab knife at the food preparation clean the knife and return to food preparation. Employee did not wash their hands after handling trash. |
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Priority (P) |
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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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Roasted red sauce and mayo at the sandwich preparation area were observed to have internal temperature of 48 to 50 degrees. The self-serve cold holding fresh bar, several foods were observed to have internal temperature of 44-48 degrees F. These foods included falafel, wild rice, hard boil eggs, cheddar cheese, cucumbers (previous cooked and fresh), asparagus and tofu in sauce. |
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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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In house made roasted red pepper sauce had a preparation date of 8 August 2024 and discard/expiration date of 25 August 2024. In house made hot chipotle sauce 8 August 2024 and discard/expiration date of 20 August 2024. |
Person in charge had employee change the discard/expiration date to reflect the 7 days date marking of 8 August to 13 August 2024 for both foods referenced in the violation. |
Priority (P) |
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| 21,22 22 Time as a Public Health control |
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| 21,22 0080-04-09-.03(5)(a)9(i) Time as a Public Health control- written procedure |
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Observed cold holding fresh bar sheet document for food items being held under TPHC being filled out after the food items had been already placed on self-serve cold holding unit. Employee indicated that these items (leafy greens) had been placed on the self-serve cold holding bar 8:15 am on 9 August 2024. |
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Priority (P) |
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| 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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Sliced fruits observed to be in the cooling process were observed to have tight fitting lids. These foods were observed to be in the produce walk in cold holding unit. |
Person in charge had employee remove tight fitting lids and place sliced fruit in the blast chiller for rapid cooling during the inspection. |
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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A container of sauce under the sandwich preparation area was observed to be stored in the bottom cold holding unit was observed to be stored uncovered and protected. A rack of pasties were observed to be stored uncovered and unprotected in the bakery area. |
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Priority (P) |
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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)(a)1 Equipment and utensils are allowed to air-dry or used after adequate draining |
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Employee was observed to spray a knife with sanitizer and wipe the knife blade with a dry towel and stick the knife back in the in use container. |
Employee voluntary removed the container of knife to the ware washing area during the inspection. |
Core (C) |
3 |
| 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(1)(a) Food contact equipment surfaces shall be safe, durable, corrosion-resistant, nonabsorbent, smooth, and easily cleanable |
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The cutting boards at the sandwich preparation area was observed to be heavy scored. The bottom of the sausage stuffer was observed to have a peeling seal. Two green cutting boards in produce preparation area were observed to be heavy scored. |
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Priority (P) |
1 |