| 08 Adequate handwashing sinks properly supplied and accessible |
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| 08 0080-04-09-.05(2)(e)1 Handwash sink shall only be used for washing hands; accessible at all times |
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Observed heavy build-up of food residue and debris in the front food service handwashing sink and damaged drink can in the hand washing sink next to the 3 Bay Sink in the back food service area. Handwash sinks shall only be used for washing hands; accessible at all times. |
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Priority Foundation (PF) |
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| 14 Food contact surfaces; clean and sanitized |
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| 14 0080-04-09-.04(6)(a) Food contact surfaces shall be visually clean. |
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Observed several bag in box connector nozzles in contact with the floor in the storage room behind the self-service fountain machine. |
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Priority Foundation (PF) |
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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 vegetable dicer stored clean and sanitized on the drying side of the 3 Bay Sink to have a build-up of food residue and debris on the blades and in the cracks of the base of the push handle: not properly cleaned and sanitized. Observed a heavy excessive lime scale build-up on the inside of the ice chutes of the self-serve fountain machine. |
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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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BBQ Pulled Pork stored in a food container in the food service prep cooler was observed to be 45.8*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) |
0 |
| 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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Observed a food container of sliced Italian Sausage, opened Sliced Tomatoes, open bag of chopped lettuce, opened bag of leafy greens, and two in-store made salads stored in the Deli Walk in Cooler not 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.
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Priority (P) |
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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 containers of Sausage crumbles with a preparation date of 10/7/24 10:22 am and a discard date of 10/14/24 10:22 am, Diced Green Peppers with a preparation date of 10/8/24 5:01 pm and a discard date of 10/15/24 5:01 pm, and voodoo sauce with a preparation date of 10/8/24 7:47 am and a discard date of 10/15/24 7:47 am; past the 7-day discard period stored in the Pizza prep cooler. Observed cooked/cooled Chicken Tenders stored in the Deli Walk in Cooler with a discard date of 10/16/24 12:20 pm (observed at 3:11 pm). Disposition requirements: Discard food after 7 days at 41*F. |
Management discarded product during inspection. |
Priority (P) |
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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 Calzones stored under the rack on the floor of the Deli Walk in freezer. Observed bag in box sodas stored on the floor in front of the bag in box soda rack in the storeroom behind the self-service fountain machine. |
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Core (C) |
1 |
| 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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Observed several soiled in use wiping cloths stored on the hand sink next to the 3 Bay Sink and on the 3 Bay sink in the back food service area. Wiping cloths shall be maintained dry or held in sanitizer; free of debris. |
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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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Observed in use utensils stored laying down, not handle up in several food containers stored in the sandwich prep station cooler consisting of BBQ Pulled Pork, Burrito Mix, and leafy Greens. Observed the Ice scoop stored in an open container that was not covered or protected on top of the bulk Ice machine next to the Milk Walk in Cooler. |
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Core (C) |
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| 51,52 Facilities |
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| 51,52 52 Physical facilities installed, maintained, clean |
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| 51,52 0080-04-09-.06(5)(b) Physical facilities shall be cleaned as often as necessary |
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The hand washing sink in the front food service area and the hand sink next to the 3 Bay Sink in the back food service area were observed to have an excessive build-up of food residue and debris around the outside of the wash basin and around the faucets: in need of cleaning. |
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Core (C) |
0 |