| 08 Adequate handwashing sinks properly supplied and accessible |
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| 08 0080-04-09-.05(2)(e)1 Handwash sink shall only be used for washing hands; accessible at all times |
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Observed trash can blocking primary hand sink in the food prep kitchen area. |
Management relocated trash can during inspection. |
Priority Foundation (PF) |
0 |
| 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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Corndogs and Pizza stored at the grab n go hot holding case internally checked with a TDA probe thermometer were observed to be between 114*F and 117*F; out of the safe hot holding range of 135*F and above. |
Management discarded product during inspection. |
Priority (P) |
2 |
| 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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Egg squares and Sausage patties stored in the food service areas prep cooler and Coffee creamer at the self-service counter internally checked with a TDA probe thermometer were observed to be between 45*F and 51*F; out of the safe cold holding temperature range of 41*F and below. |
Management discarded product during inspection. |
Priority (P) |
0 |
| 38,39 wiping cloth & washing produce |
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| 38,39 38 Wiping cloths properly used and stored |
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| 38,39 0080-04-09-.03(3)(d)4 Wiping cloths shall be maintained dry or held in sanitizer; free of debris; wiping cloth storage containers are stored off the floor |
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Observed in use wiping cloths stored on the 3 Bay Sink, on top of the bag in box wire soda rack, and on chemical bottle next to the ice machine in the food prep kitchen area. Wiping cloths shall be maintained dry or held in sanitizer; free of debris; wiping cloth storage containers are stored off the floor
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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(1)(a) Food contact equipment surfaces shall be safe, durable, corrosion-resistant, nonabsorbent, smooth, and easily cleanable |
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Observed the poly cutting board at the Pizza prep station to be heavily scored and discolored; no longer smooth and easily cleanable. |
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Priority (P) |
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| 51,52 Facilities |
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| 51,52 52 Physical facilities installed, maintained, clean |
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| 51,52 0080-04-09-.06(5)(b) Physical facilities shall be cleaned as often as necessary |
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Observed heavy sticky liquid spillage under the bag in box soda rack in the food prep kitchen area. |
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Core (C) |
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| 53 Ventilation, lighting, and designated areas used |
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| 53 0080-04-09-.06(2)(b)1 Light bulbs shall be shielded or shatter-resistant over food preparation or storage. |
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Observed an unshielded light bulb above ready to eat food in the grab n go hot holding case at the self service counter. |
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Core (C) |
0 |