| 04,05 Hygiene |
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0 |
| 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 |
out |
Several employee drinks were observed to be food preparation areas and on the produce food preparation area while open foods were present. |
Person in charge voluntary removed these employee's personal drink to designated area or discarded in the trash. |
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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The vegetable chopper was observed to have excessive amount of dried food residues and build up on the blades. |
Person in charge placed the vegetable chopper in the three compartment sink for cleaning during the 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 |
out |
Sausage egg and cheese biscuits at the holding were observed to have internal temperature of 120-123 degrees F. The hashbrown scramble at the food preparation table was observed to have internal temperature of 113 to 118 degrees F. The sausage patties at the food preparation table were observed to be internal temperature of 86 degrees F |
Person in charge voluntary discard all the foods referenced in the violation in the trash during the inspection. |
Priority (P) |
0 |
| 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 |
out |
Salted caramel dairy creamer at the self-serve coffee station had an internal temperature of 46-47 degrees F. |
Person in charge voluntary discard all the foods referenced in the violation in the trash during the inspection. |
Priority (P) |
0 |
| 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, ... |
out |
Dairy based frappe coffee at the self-serve coffee station had an open/preparation of 4 September at 12:15 am to 18 September 2024. |
Person in charge change the date of the dairy based coffee to 10 September 2024 during the inspection. |
Priority (P) |
0 |
| 21,22 0080-04-09-.03(5)(a)8 Date Marking; Discard food after 7 days at 41F |
out |
Mac and cheese at the cold holding unit in the food preparation had a open/preparation of 30 August 2024 at 4:38 pm and discard/expiration date 5 September 2024. |
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Priority (P) |
2 |
| 37 Personal Cleanliness |
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| 37 0080-04-09-.02(3)(g) Food employees shall not wear jewelry on their arms and hands while preparing food; except plain band; including medical information jewelry |
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Employee was observed to have rings with setting while preparing and handling foods. |
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Core (C) |
1 |
| 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. |
out |
Employee did not have hair restraints while engaging in food handling and food preparation. |
Employees place a hair restraint on during the inspection. |
Core (C) |
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 |
out |
Several wet wiping cloths were observed on the food preparation cutting boards during the inspection. |
Employee placed wet wiping cloths in dirty linens area during the inspection. |
Core (C) |
1 |
| 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(2)(b)6 Nonfood-contact surfaces shall be designed and constructed to allow easy cleaning and to facilitate maintenance |
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A black piece of tape on the underside head of the standing mixer. |
Employee removed piece of black duct tape from the mixer head. |
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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Water from the pipe at the walk in cold holding at the food service was observed to be pooling at the floor drain. |
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Priority (P) |
0 |
| 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 |
out |
Employee was observed placed personal keys on the vegetable food preparation table. |
Employee removed personal keys to designated area during the inspection. |
Core (C) |
0 |