| 06,07 Hand Hygiene |
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0 |
| 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... |
out |
Observed food service employee perform multiple tasks during inspection that consisted of mopping, cleaning with a wiping cloth, handling Raw Chicken, putting away truck, and handling ready to eat foods without washing hands only changing 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 Chicken livers stored with and above ready to eat foods in the 2 door Storage cooler in the back food service area next to the Walk in Cooler. |
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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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Mini Tacos, Potato Wedges, Fried Okra, Chicken Biscuits, and Ham Biscuits at retail Hot Holding case internally checked with a TDA probe thermometer were observed to be between 117*F and 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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Bologna, Deli Ham, Deli Turkey, Salami, Sliced Tomatoes, Lettuce, asst. refrigerate after opening condiments were observed to be between 46*F and 50*F; out of the safe cold holding temperature range of 41*F and below. Product was internally checked with a TDA probe thermometer. |
Management discarded product during inspection. |
Priority (P) |
1 |
| 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 |
Observed opened Bologna stored in the Prep Cooler to have a discard date of 10/18/24 and a food container of BBQ Pork stored in the 2-door upright storage cooler to have a discard date of 9/23/24; Over and beyond the 7-day date marking period. 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 ziplock bag of Lettuce stored in the prep cooler Dated with a preparation date of 9/5/24. 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 was observed to be 54*F at time of inspection. |
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Priority Foundation (PF) |
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| 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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Observed food service employee wearing multiple fabric bracelets on both arms and a watch. |
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Core (C) |
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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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Food service employee was observed to not be wearing a beard restraint. |
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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 |
out |
Observed wet in use wiping cloths stored on the 3 Bay sink, the chicken breading station, and the fryer. Observed wiping cloths lining the bottom of the prep table in the food service area. 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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Core (C) |
0 |
| 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. |
out |
Observed Ice scoop stored uncovered and unprotected in bucket and ice bucket not inverted on the top of the Ice machine in the back room of the food service area. |
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Core (C) |
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| 40,41 41 Utensils, equipment, and linens; stored, dried, and handled |
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| 40,41 0080-04-09-.04(9)(d)1 Cleaned and sanitized utensils are handled, displayed, or dispensed to protect from contamination of food |
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Observed clean utensils stored on rack above the prep table in the food service area to not be stored handle up. |
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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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Observed the poly cutting board at the hot dog hot holding prep station to be heavily scored and not easily cleanable. |
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Priority (P) |
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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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Observed the bottom of the Prep table in the front of the food service area to be lined with terry cloth towels. |
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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. |
out |
Observed sticky liquid spillage in the cabinets at the end of the retail drink coolers. Observed a build-up of food residue and debris on the frozen zone slushy machine. Observed a build-up of food residue and debris on the inside of the cappuccino machine at the self-service counter. |
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Core (C) |
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| 47,48,49 Plumbing |
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| 47,48,49 48 Plumbing installed; backflow devices |
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| 47,48,49 0080-04-09-.05(2)(c)3 At least one service sink or one curbed cleaning facility equipped with a floor drain shall be provided; Toilets shall not be used for the disposal of mop water and s... |
out |
There is not a mop sink available at the facility. |
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Core (C) |
0 |
| 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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There is not a drain plug on the outside dumpster. |
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Core (C) |
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| 51,52 52 Physical facilities installed, maintained, clean |
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| 51,52 0080-04-09-.06(5)(b) Physical facilities shall be cleaned as often as necessary |
out |
Observed a build-up of food residue and debris and oil under the 3 bay sink and the hand sink in the food service area. |
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Core (C) |
0 |