| 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 line cook put on single use gloves without washing hands on several occasions during the inspection.
Observed line cook crack shell eggs for cooking while wearing single use gloves and then return to handling ready to eat food items without degloving, washing hands and donning new gloves. |
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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(5)(a)16 Sanitizer concentration shall be accurately determined |
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Noted that the 2 sanitizer buckets in the deli prep area showed quat sanitizer readings of less than 200 PPM at the time of inspection. |
PIC emptied the sanitizer buckets and refilled them adding Formula 200. The buckets were rechecked and noted to be 200 PPM. |
Priority Foundation (PF) |
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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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Observed hot held food items with internal temperatures below 135 degrees at the time of inspection. Food temperatures were checked internally with TDA verified thermometer.
Items Included:
Mac N Cheese @ 100 degrees.
BBQ Boneless Chicken Wings @ 119 degrees.
Corn Dogs @ 115-125 degrees.
Chicken Legs @ 112-125 degrees.
BBQ Pork Sandwiches @ 117 degrees.
Hot Honey Chicken Sandwich @ 110 degrees.
Mac N Cheese @ 110 degrees.
Cheese Burgers @ 115-125 degrees.
BBQ Riblet Sandwich @ 110-130 degrees. |
PIC discarded 47 packages of product at the time of 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 food items in the walk-in cooler held beyond their use/discard dates and were exceeding 7 days since preparation.
Items Included:
Sub Ham with a discard date of 10/28/24 at 11:02 AM.
Chopped Bell Pepper with a discard date of 10/27/24 at 10:37 AM.
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PIC discarded the food items at the time of inspection. |
Priority (P) |
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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 employees in the deli food prep area without wearing hair restraints at the time of inspection. |
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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 excessive brown/ dark green matter on the non-food contact surfaces of the self-serve beverage machine around the fill nozzles at the time of inspection. |
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Core (C) |
1 |