| 01 PIC present, Knowledgeable, Duties |
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| 01 0080-04-09-.02(1)(b) Demonstration of knowledge |
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Designated Person in charge was unable to demonstrate knowledge on basic food safety questions relevant to operations such as internal temperatures for hot and cold holding and cook temperatures. |
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Priority Foundation (PF) |
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| 02,03 Employee Health |
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| 02,03 2 Employee Health Policy and Reporting |
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| 02,03 0080-04-09-.02(2)(a) Food employees are required to report to the person in charge information about their health and activities as they relate to diseases that are transmissible through food... |
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Designated person in charge was not aware of when to restrict and exclude employees from working with foods. Food employees are required to report to the person in charge information about their health and activities as they relate to diseases that are transmissible through food. Has any of the following symptoms: vomiting, diarrhea, jaundice, fever with sore throat, or infected wound on hands or exposed arms. Has an illness diagnosed by a health practitioner due to: Norovirus, Hepatitis A virus, Shigella spp., Enterohemorrhagic or Shiga toxin-producing Escherichia coli, Salmonella Typhi, or Nontyphoidal Salmonella. |
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Priority (P) |
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| 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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Food service Employee was observed to leave the kitchen area to the storage area and retrieve a frozen Pizza to prepare, bare hand touching handle of storage freezer, and return to the kitchen area put on gloves and handle Pizza without washing hands before donning gloves. |
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Priority (P) |
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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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Observed Raw Hamburger and Raw Ham stored with and above Ready to eat Hot Dogs and Bologna in the small storage refrigerator in the back storeroom of the kitchen area. |
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Priority (P) |
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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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Grab and Go Sausage Biscuit in the grab and go hot holding unit internally checked with a TDA probe thermometer were observed to have internal temperature of 130*F; out of the safe hot holding temperature range of 135*F and above. |
Management discarded product 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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Chopped Lettuce, Sliced Tomatoes, Sliced Peppers, Diced Onions, and Asst. refrigerate after opening condiments internally checked with a TDA probe thermometer were observed to be between 57*F and 62*F; out of the safe cold holding range of 41*F and 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)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 Chopped lettuce stored in a food container and in a ziplock bag and opened bologna in the front storage cooler to not be date marked. Date Marking requirements; 6 days beyond the day of creation; exceptions are commercially made deli salads, hard cheeses, semi-soft cheeses, cultured dairy products, preserved fish, dry fermented sausages, or salt-cured products.
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Priority (P) |
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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 a food container of BBQ pulled Pork with a preparation date of 9/2/24 and a food container of Cole Slaw with a preparation date of 8/23/24 stored in the front storage cooler. Discard food after 7 days at 41*F. |
Management discarded product during inspection. |
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-.04(3)(a)1 Equipment for cooling, heating, cold holding, and hot holding food shall be sufficient in number and capacity to provide safe food temperatures. |
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Prep Cooler in the kitchen area was observed to be 55*F. Equipment for cooling, heating, cold holding, and hot holding food shall be sufficient in number and capacity to provide safe food temperatures. |
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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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Biscuits stored on a pan in upright freezer #1 and Corndogs stored in Upright Freezer #2 in the back storage room of the food service area were observed to be stored uncovered and unprotected. Bag in the box soda syrup box (in use) was observed to be stored directly on the floor under the first self-serve drink machine. |
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Core (C) |
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| 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 multiple in use wiping cloths stored across the basins of the 3 Bay Sink. 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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| 40,41 Utensils |
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| 40,41 40 In use utensils properly stored |
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| 40,41 0080-04-09-.03(3)(d)2 In use utensils for food preparation or dispensing shall be stored properly; handle above food, or in running water, and protected. |
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Observed Ice scoop for Ice Machine at the end of the self-service counter to be stored exposed on top of the Ice Machine. |
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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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Observed condensate drainage causing standing water in the Prep Cooler in the food service area. |
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Priority (P) |
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| 51,52 Facilities |
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| 51,52 51 Garbage and refuse properly disposed; facilities maintained |
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| 51,52 0080-04-09-.05(5)(a) Waste containers durable & cleanable; inaccessible to pests; drain plugs as required; outside dumpster on cleanable surface; outside dumpster properly constructed. |
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The outside dumpster was observed to not have a drain plug. |
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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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Bulb in the hot holding grab and go case was not shielded or shatter resistant. |
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Core (C) |
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