| 06,07 Hand Hygiene |
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| 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... |
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Observed food service employee leave the food prep area on several occasions to operate the register and handle items for customers and return each time to the food prep area and don new gloves and handle foods without first washing hands. |
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Priority (P) |
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| 14 Food contact surfaces; clean and sanitized |
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| 14 0080-04-09-.04(6)(b)1 Food contact cleaning frequency; 4 hours at ambient temperature |
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Observed the insides of the 2 ice chutes of the fountain machine at the self-service counter to have a heavy build-up of a black/green mold/mildew like substance. Observed the knobs and nozzles of the frozen slushy machine at the self-service counter to have a heavy build-up of a green fuzzy moldlike substance. |
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Priority (P) |
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| 16,17,18 cooking, reheating, cooling |
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| 16,17,18 17 Reheating procedures for hot holding |
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| 16,17,18 0080-04-09-.03(4)(c)3 Reheated for Hot holding -Commercially processed (135F) |
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Commercially prepared Sausage patties and Egg rounds were observed to be reheated to 98*F and 112*F; Commercially processed reheating requirements are 135*F and above. Product was checked with a TDA Probe thermometer. |
Food service employee reheated product during inspection. Product at recheck was Sausage patties 170*F and Egg rounds were 164*F; product checked with a TDA probe thermometer. |
Priority (P) |
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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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Burrito Breakfast mix stored in the upright storage cooler was observed to be 47*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) |
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| 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)8 Date Marking; Discard food after 7 days at 41F |
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Observed a food container of Bacon Crumbles with a preparation date of 9/28/24 and a discard date of 10/4/24 and a food container of shredded cheese with a preparation date of 9/26/24 and a discard date of 10/2/24 stored in the upright storage cooler in the kitchen area. |
Management discarded product during inspection. |
Priority (P) |
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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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There was not a thermometer observed to be available in the food service prep cooler. |
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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)(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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Observed food pans of cooked bacon, sausage patties, egg rounds, food containers of croissants, and food container of cooked bacon stored on the prep tables in the food service area to be uncovered and unprotected. |
Management covered product during inspection. |
Core (C) |
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| 37 Personal Cleanliness |
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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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Observed food service employee with a beard not wearing a hair restraint or a beard restraint. |
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Core (C) |
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| 42,43 Single service & gloves |
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| 42,43 42 Single-service articles stored and used |
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| 42,43 0080-04-09-.04(9)(c)1 Single-service articles protected from contamination |
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Observed single service cups stored on the floor in the kitchen area and in the outside storage building. |
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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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Observed a build-up of food residue and debris in the bottoms of the 2-door upright storage freezer and the upright storage cooler in the food service kitchen area. |
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Core (C) |
0 |