| 08 Adequate handwashing sinks properly supplied and accessible |
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0 |
| 08 0080-04-09-.06(3)(a)3 Handwashing sinks, properly supplied with drying devices |
out |
The unisex customer restroom and the unisex employee restroom were observed to not have paper towels or drying devices at time of inspection. |
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Priority Foundation (PF) |
0 |
| 13 Food separated and protected |
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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 on top of Deli sliced lunchmeats and Raw Beef stored with ready to eat Hot Dogs in the Prep Cooler across from the 3 Bay Sink. |
Management restacked product to separate during inspection. |
Priority (P) |
0 |
| 19,20 safe temperature holding |
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0 |
| 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 |
Observed a food container of cooked sausage patties stored on the prep table in the food service area to be 71*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) |
0 |
| 21,22 Date & Time for food safety |
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0 |
| 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 coffee creamer at the self-service counter to be date marked 8-days. Preparation date of 9/11/24 and discard date of 9/18/24. 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) |
0 |
| 35,36 Pests & contamination |
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0 |
| 35,36 35 Insects, rodents, and animals not present |
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| 35,36 0080-04-09-.06(5)(k) Controlling Pests including evidence of pests and eliminating their presence. |
out |
Observed heavy build-up of rodent droppings in the 2-door storage cabinet in the food service area and in the first cabinet of the self-service counter. |
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Priority Foundation (PF) |
0 |
| 35,36 36 Contamination prevented during food preparation, storage or display |
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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 a pan of cooked bacon stored uncovered and unprotected on the prep counter in the food service area. Observed uncovered and unprotected biscuits stored in the upright storage freezer in the food service area. |
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Core (C) |
1 |
| 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 liquid sticky spillage under the slushy machine at the self-service counter. Observed heavy grease/food residue build-up on the sides of the fryers and on the shelves under the fryers. |
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Core (C) |
0 |
| 51,52 Facilities |
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0 |
| 51,52 52 Physical facilities installed, maintained, clean |
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0 |
| 51,52 0080-04-09-.06(5)(b) Physical facilities shall be cleaned as often as necessary |
out |
Observed a build-up of grease/food residue and debris on the walls and floor behind and under the fryers and flat top grill. |
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Core (C) |
0 |