| 01 PIC present, Knowledgeable, Duties |
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| 01 0080-04-09-.02(1)(b) Demonstration of knowledge |
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Employees unable to demonstrate hot holding and cold holding food temperature requirements and sanitizer testing procedures for quaternary ammonia in the three-compartment sink and residual chlorine sanitizer used in the low temp automatic dish machine. |
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Priority Foundation (PF) |
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| 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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Observed employees drinking beverages in the kitchen prep area at the time of inspection. |
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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-.05(2)(e)1 Handwash sink shall only be used for washing hands; accessible at all times |
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Observed a cloth towel stored in the hand wash sink basin at the upstairs line service area at the time of inspection. |
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Priority Foundation (PF) |
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| 08 0080-04-09-.06(3)(a)3 Handwashing sinks, properly supplied with drying devices |
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Noted that the women's public restroom was not supplied with hand wash drying devices at the time of inspection. |
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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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Observed dried food debris on the "standing" floor mixer head.
Observed dried food debris on the Buffalo Chopper (Cabbage Chopper) blades and shaft.
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Priority Foundation (PF) |
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| 14 0080-04-09-.04(6)(b)2 Cooking, baking equipment, and microwaves cleaning frequency; at least every 24 hours |
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Noted that the interior of the microwave oven in the kitchen prep area had excessive dried food splatters at the time of inspection. |
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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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Fried bone in chicken and fried fish held at the warmer lamps in the upstairs line service area had internal temperatures of 103 degrees and 112 degrees respectfully. Temperatures were checked internally with TDA verified thermometer. |
PIC discarded food items at the time of 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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Noted that all food items in the right side of the line service "under counter cold holding unit" were above 41 degrees at the time of inspection.
Items included Tartar Sauce @ 63 degrees and Chow Chow @ 63 degrees. |
PIC discarded food items at the time of 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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Observed multiple containers of food items in various refrigeration units located in the downstairs kitchen prep area that were not date marked at the time of inspection. Containers were labeled as "Use First" instead of a facility dedicated date marking system.
Some items included:
Raw fish
Raw Chicken
Wieners
Pasta Salad
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PIC discarded food items that were not date marked. Spoke with Charles and Mike about proper date marking practices at the time of inspection. |
Priority (P) |
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| 24,25 Chemical hazards |
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| 24,25 25 Chemicals identified, stored, and used |
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| 24,25 0080-04-09-.07(2)(d)1 Sanitizers level over manufacture's suggested use |
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Noted that the "22 Multi Quat Sanitizer" at the three-compartment sink showed a Quaternary test strip reading in excess of 500 PPM's at the time of inspection. Sanitizer was checked using sanitizer test strips with an expiration of 2026 and at ambient water temperature at the time of inspection. |
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Priority (P) |
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| 32 Approved thawing methods |
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| 32 0080-04-09-.03(5)(a)3 Thawing shall be performed in a refrigerator (under 41F) or submerged in cold running water. |
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Observed several commercially packaged whole muscle pork butts being thawed in containers of standing water on the food prep table at the time of inspection. |
PIC relocated the food items to a food prep sink for proper thawing in running water at the time of inspection. |
Core (C) |
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| 33 Thermometers provided and accurate |
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| 33 0080-04-09-.04(5)(b)1 Good Repair and Calibration (Thermometers shall be accurate to plus or minus 2F) |
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Facility has 3 digital probe thermometers. 1 thermometer is located at the upstairs line prep area and the other 2 are located downstairs in the food prep area. The line prep thermometer (upstairs) did not work and the 2 downstairs (food prep) thermometers were not accurate. The food prep thermometers were checked for accuracy using ice bath method along with TDA thermometer for comparison (which showed a reading of 32 degrees). The facility food prep thermometers were observed to read 35 degrees at the time of inspection. |
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Priority Foundation (PF) |
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| 33 0080-04-09-.04(2)(d)9 Temperature Measuring Devices shall be located in hot and cold holding units; easily readable |
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Noted that there were various cold holding units in the facility that were not equipped with internal temperature measuring devices at the time of inspection. |
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Priority Foundation (PF) |
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| 35,36 Pests & contamination |
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| 35,36 35 Insects, rodents, and animals not present |
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| 35,36 0080-04-09-.06(2)(b)5 Outer Openings - Protected |
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Observed a large gap at the bottom of the rear double door in the downstairs kitchen area. |
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Core (C) |
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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)(c)2 Storage or display of packaged food in contact with water or ice |
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Observed exposed frozen packaged food items in the kitchen prep upright freezer with frozen condensate build up at the time of inspection.
Items included garlic bread and wieners. |
Items were removed and discarded at the time of inspection. |
Core (C) |
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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 commercially packaged food items stored directly on the floor in the downstairs back room dry stock area at the time of inspection.
Items Included:
"Bag In Box" Beverage Concentrate.
Bagged Sugar. |
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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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Noted that the "Buffalo Chop/Cabbage Chopper" blade has a significant crack in one of the blades at the time of inspection. Not easily cleaned. |
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Priority (P) |
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| 44,45 45 Warewashing facilities installed, maintained, and used; test strips |
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| 44,45 0080-04-09-.04(3)(b)4 Test Kits to measure concentration of sanitizing solutions. |
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Facility did not have Chlorine test strips for checking final residual Chlorine sanitizer PPM.
Inspector provided chlorine test strips at the time of inspection. |
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Priority Foundation (PF) |
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| 53 Ventilation, lighting, and designated areas used |
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| 53 0080-04-09-.06(4)(c) Designated area for personal items shall be located so that food and equipment are protected from contamination; personal belongings properly stored |
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Observed personal items stored among single serve lids, toaster and bread. Items were located on a wire rack in the upstairs line prep area. |
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Core (C) |
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