| 08 Adequate handwashing sinks properly supplied and accessible |
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| 08 0080-04-09-.06(3)(a)3 Handwashing sinks, properly supplied with drying devices |
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Hand washing sink at the three-compartment sink in the food service preparation area did not have paper towels or a drying device conveniently located to the hand washing sink. |
Person in charge moved paper towel to the area of the hand washing sink during routine inspection. |
Priority Foundation (PF) |
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| 19,20 safe temperature holding |
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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 in the small TCS cold holding unit had an internal temperature of 54 degrees F. The French vanilla and original dairy-based creamer had an internal temperature of 52–57-degree F. |
Person in charge voluntary removed and discard the food referenced in the violation during the routine inspection. |
Priority (P) |
2 |
| 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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Facility is small portioning deli meats and hot dogs, one Ziplock bag of deli meat ham and one zip lock bag of hot dogs, did not have an open/preparation or discard/expiration date. Person in charge indicated the facility is small portioning deli meats and then freezing. Discussed with facility about including the preparation date, thaw date and a discard date. Dairy based creamer at the shelf serve coffee station did not have a open/preparation or discard/expiration date. |
Facility voluntary removed and discarded the foods referenced in the violation in the trash during routine inspection. |
Priority (P) |
2 |
| 24,25 Chemical hazards |
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| 24,25 25 Chemicals identified, stored, and used |
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| 24,25 0080-04-09-.07(2)(a) Chemicals shall be stored separate from food, utensils, equipment, and single service items |
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A bottle of toxic chemicals and a bottle of rapid insecticide spray was observed to be stored on rolling cart in food preparation with single use gloves and food ingridents. |
Person in charge voluntary removed these chemicals referenced in the violation in the trash during routine inspection. |
Priority Foundation (PF) |
0 |
| 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-.03(5)(a)5 Cooling Methods (shallow pans, smaller portions, rapid cooling equipment, stirring, ice bath, ice as ingredient) |
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A large pot of gravy was observed to be the cooling process but had a tight fitting lid. |
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Priority Foundation (PF) |
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| 33 Thermometers provided and accurate |
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| 33 0080-04-09-.04(2)(d)9 Temperature Measuring Devices shall be located in hot and cold holding units; easily readable |
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No temperature measuring devices was available in the raw chicken cold holding unit (standing fridge). |
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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)(b)1 Preventing packaged and unpackaged food contamination by separation, packaging, and segregation methods |
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Several trays of frozen biscuits and frozen foods in the standing freezer at the food service area were observed to be stored uncovered and unprotected. |
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Priority (P) |
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... |
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Several boxes of frozen foods were observed to be stored directly on the floor in the walk-in freezer. |
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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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Wiping cloths were observed to be stored on the sink basin dividers. |
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Core (C) |
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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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Ice bucket at the large ice machine in the back storage area was observed to be stored not inverted with ice scoop stored inside the bucket. |
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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(1)(a) Food contact equipment surfaces shall be safe, durable, corrosion-resistant, nonabsorbent, smooth, and easily cleanable |
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The makeshift cutting board was observed to be heavy scored. |
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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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Facility is using cardboard under single use containers at the single use container storage shelf at the food service preparation area. |
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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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Excessive amount of dried food residues and grease were observed on the sides of the deep fryers. The standing freezer in the food service area was observed to have excessive amount of dried food residues and build up on the bottom. |
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Core (C) |
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| 47,48,49 Plumbing |
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| 47,48,49 47 Hot and cold water available |
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| 47,48,49 0080-04-09-.05(1)(c) Hot and cold running water at sinks |
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No hot water was available at the hand washing sink in the food preparation area next to the three-compartment sink. An order of suspension was issued to the facility at approximately 12:54 pm on 18 September 2024. |
Facility employee was able to get the hot water at the hand washing sink back on and the order of suspension was lifted at 1:07 pm on 18 September 2024. |
Priority Foundation (PF) |
0 |