| 06,07 Hand Hygiene |
in |
|
|
|
0 |
| 06,07 6 Hands Clean and Properly washed |
in |
|
|
|
0 |
| 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 working in the warewash area handling dirty dishes, return to the prep area, don gloves, and start prepping foods without washing hands. |
|
Priority (P) |
0 |
| 13 Food separated and protected |
in |
|
|
|
0 |
| 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 |
out |
Observed Raw Pork stored in a ziplock bag with ready to eat smoked sausage in the storage cooler in the warewash area. |
Management discarded product during inspection. |
Priority (P) |
0 |
| 13 0080-04-09-.03(3)(b)1(i)(II) Raw animal foods must be separated by species (unless intentionally combined) |
out |
Observed Raw Chicken stored in a food container directly on top of Raw ground beef in the Walk in Cooler. |
Management restacked product during inspection. |
Priority (P) |
0 |
| 14 Food contact surfaces; clean and sanitized |
in |
|
|
|
0 |
| 14 0080-04-09-.04(6)(a) Food contact surfaces shall be visually clean. |
out |
The inside of the ice chute on the fountain machine at self-service counter had a build-up of a black moldlike substance. |
|
Priority Foundation (PF) |
0 |
| 19,20 safe temperature holding |
in |
|
|
|
0 |
| 19,20 19 Hot holding temperature |
in |
|
|
|
0 |
| 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 biscuits, Bologna biscuits, Steak biscuits, and Chicken Biscuits were observed to be between 107*F and 126*F; out of the safe hot holding temperature range of 135*F and above. Product was checked with a TDA probe thermometer. |
Management discarded product during inspection |
Priority (P) |
1 |
| 19,20 20 Cold holding temperature |
in |
|
|
|
0 |
| 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 |
Cooked Eggs and Hot Dogs stored in the storage cooler were observed to be between 44*F and 68*F; out of the safe cold holding temperature range of 41*F and below. Product was checked with a TDA probe thermometer. |
Management discarded product during inspection. |
Priority (P) |
1 |
| 21,22 Date & Time for food safety |
in |
|
|
|
0 |
| 21,22 21 Date Marking and Disposition |
in |
|
|
|
0 |
| 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 sliced bologna and opened precooked sausage patties stored in the 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.
|
|
Priority (P) |
2 |
| 21,22 0080-04-09-.03(5)(a)8 Date Marking; Discard food after 7 days at 41F |
out |
Observed sliced and cooked mushrooms stored in the prep cooler with a preparation date of 9/4/24 and a discard date of 9/10/24. Observed a ziplock bag of chopped lettuce stored in the prep cooler with a preparation date of 9/9/24 and a discard date of 9/16/24. |
Management discarded product during inspection. |
Priority (P) |
0 |
| 33 Thermometers provided and accurate |
in |
|
|
|
0 |
| 33 0080-04-09-.04(2)(d)9 Temperature Measuring Devices shall be located in hot and cold holding units; easily readable |
out |
There was not a thermometer observed to be available in the walk-in cooler with TCS foods. |
|
Priority Foundation (PF) |
0 |
| 35,36 Pests & contamination |
in |
|
|
|
0 |
| 35,36 36 Contamination prevented during food preparation, storage or display |
in |
|
|
|
0 |
| 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... |
out |
Observed Cooked biscuits and Bacon stored uncovered and unprotected on the food prep counter. Observed opened exposed commercially prepared Chicken patties and Steak patties stored in the food prep storage freezer. |
|
Core (C) |
0 |
| 42,43 Single service & gloves |
in |
|
|
|
0 |
| 42,43 42 Single-service articles stored and used |
in |
|
|
|
0 |
| 42,43 0080-04-09-.04(9)(c)1 Single-service articles protected from contamination |
out |
Observed single service food containers stored on the floor across from the Deli area and coffee filters stored uncovered and unprotected in the cabinet under the self-service counter. |
|
Core (C) |
0 |
| 44,45 Utensils and equipment |
in |
|
|
|
0 |
| 44,45 44 Food and Non-food contact surfaces, cleanable, designed, constructed, and used |
in |
|
|
|
0 |
| 44,45 0080-04-09-.04(1)(a) Food contact equipment surfaces shall be safe, durable, corrosion-resistant, nonabsorbent, smooth, and easily cleanable |
out |
The poly cutting board at the food prep cooler in the kitchen area was observed to be heavily scored and discolored; not smooth and easily cleanable. |
|
Priority (P) |
1 |