| 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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Hand sink near the three-compartment sink was inaccessible and was observed to discard items stored in the basin of the sink. |
Person in charge removed discard items from the hand sink to make the hand washing sink accessible during the inspection. |
Priority Foundation (PF) |
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| 08 0080-04-09-.06(3)(a)2 Handwashing sinks, properly supplied with soap |
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No hand soap was available at the hand washing sink near the three-compartment sink. |
Person in charge stocked the hand washing sink with soap during the inspection. |
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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Both self-serve drink ice deflection shields were observed to have excessive amount of buildup and black residues. |
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Priority Foundation (PF) |
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| 14 0080-04-09-.04(6)(b)1 Food contact cleaning frequency; 4 hours at ambient temperature |
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The dairy creamer at the self-serve coffee station were observed to have excessive amount of buildup and dried food residues in the dispensing nozzle. |
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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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Classic and spicy peanuts being offered for sale at the self serve drink station were observed to have internal temperature of 106-107 degrees F. |
Person in charge voluntary discarded both containers of boil peanuts in the trash during the 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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French Vanilla dairy creamer had an internal temperature of 53 degrees F. |
Person in charge voluntary discarded both creamers 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)8 Date Marking; Discard food after 7 days at 41F |
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Half and Half and French Vanilla self-serve dairy creamers had an expiration date of 15 August 2024. |
Person in charge voluntary discarded both creamers in the trash during the inspection. |
Priority (P) |
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| 44,45 Utensils and equipment |
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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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No Quat test strips were available for use. |
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Priority Foundation (PF) |
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| 44,45 0080-04-09-.04(5)(a)4 Warewashing equipment shall be cleaned before use, to prevent recontamination, and at least every 24 hours if used. |
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Three compartment sink had unnecessary items stored on the drain boards, a stick was observed to be submerged in the sanitizing basin that was holding the top storage rack above the three-compartment sink. |
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Core (C) |
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| 46 Non-food contact surfaces clean |
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| 46 0080-04-09-.04(6)(a)1(iii) Non-food contact surfaces shall be kept free of an accumulation of dust, dirt, food residue, and other debris. |
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The retail display racks in the walk in cold holding unit had excessive amount of build up and dried food residues. |
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Core (C) |
2 |
| 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)(a) Maintained in good repair |
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Several ceiling tiles were observed to be displaced in the food service three compartment sink area. |
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Core (C) |
0 |