| 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 handle raw ground beef, hand the ground beef to another employee, who wrapped the ground beef in plastic wrap. The first employee placed the ground beef in the makeshift and then began to handle ready to eat meal (hamburger and fries). The employee who wrapped the ground beef, did not remove single use gloves or wash their hands before moving to the front preparation area. This employee was observed to handle several other ready to eat foods, equipment and utensils and pushed open the door between the front and back food preparation with hands. The first employee did not wash their hands before changing task, handling customer orders and utensil. Employees were observed to not wash their hands after handling raw animal proteins. |
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| 08 Adequate handwashing sinks properly supplied and accessible |
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| 08 0080-04-09-.06(3)(a)3 Handwashing sinks, properly supplied with drying devices |
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Hand washing sink near the three compartment sink is did not have paper towels or drying device available for use. |
Person in charge had employee place a roll of paper towels in the dispenser at this hand sink during the inspection. |
Priority Foundation (PF) |
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| 13 Food separated and protected |
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| 13 0080-04-09-.03(3)(b)1(i)(I) Raw animal foods must be kept separate from ready to eat foods at all times |
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Raw bacon and liquid eggs were observed to be stored above ready to eat food such as creamers and hot dogs in the makeshift unit at the food service back preparation area. |
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Priority (P) |
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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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Slicer in the meat department was observed to have dried food residues on the blade and bottom lip. |
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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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Meat loaf in overflow hot holding unit in the front food preparation area was observed to have an internal temperature of 120 degrees F. The mash potatoes in the overflow hot holding in the front food preparation area were observed to have a internal temperature of 113 degrees F. |
Person in charge voluntary removed and discarded the food referenced in the violation in the trash during 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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Cole slaw in large plastic grey tub in food service walk in cold holding unit had an internal temperature of 55 degrees F. Deli ham and sliced pepper jack cheese being prepared at the front food service preparation area was observed to have internal temperature of 51 to 62 degrees F. Quarter (sliced) watermelon in retail display unit near front registers were observed to have internal temperature of 51-52 degrees F. Sliced cantaloupe, honey dew, and watermelon in small plastic cups in retail display unit near front registers were observed to have internal temperature of 46-48 degrees F. Sliced cantaloupe in white plastic container in produce walk in cold holding unit, with a preparation date of 19 August 2024, had an internal temperature of 48 -49 degrees F. |
Person in charge voluntary removed from sale and discarded all the food referenced in the violation in the trash during the 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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Smoked ham deli meat from deli meat display case was observed to have discard/expiration date of 19 August at 2:47 pm. Roast beef deli meat from deli meat display case was observed to have discard/expiration date of 18 August 2024 at 08:25 pm. |
Person in charge voluntary discard the food referenced in the violation during inspection. |
Priority (P) |
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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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Several racks of bakery ready to eat food items were observed to be stored uncovered and unprotected on speed racks in the food service preparation area. |
Person in charge had employee cover top of speed rack with metal tray during the inspection. |
Priority (P) |
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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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Several boxes of package foods in walk in freezer were observed to have build up of ice on the box. |
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Core (C) |
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| 37 Personal Cleanliness |
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| 37 0080-04-09-.02(4)(c) Food employees shall wear hair restraints such as hats, hair coverings or nets, beard restraints, and clothing that covers body hair while working with exposed food. |
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Employee working at the hot bar in the food service area was observed to be preparing and packing ready to eat foods without a beard restraint. |
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Core (C) |
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| 47,48,49 Plumbing |
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| 47,48,49 49 Sewage and waste water disposal |
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| 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 |
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Condensate was observed to dripping from the ceiling above the condenser in the walk in cold holding units of the seafood area and raw meat area. |
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Priority (P) |
1 |