| 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 handle Raw Beef Hamburger Patty and place on the flat top grill, then change gloves and start handling ready to eat foods and utensils without washing hands before donning the new gloves. |
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Priority (P) |
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| 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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The hand wash sink in the front food service area was observed to have a bowl and utensils in it at time of inspection; Handwash sink shall only be used for washing hands; accessible at all times. |
Management removed bowl and utensils during the inspection. |
Priority Foundation (PF) |
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| 13 Food separated and protected |
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| 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 |
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Observed Raw Pork stored in a plastic food container over ready to eat whole Produce Lettuce in the front food service 3 door under counter prep cooler. Observed wrapped Raw Pork stored in a food container with assorted wrapped ready to eat Deli sliced lunchmeats in the upright storage cooler #2 next to the chest freezer in the back food service area. Observed boxed Raw Chicken stored next to ready to eat Corndogs in storage cooler #1 in the back food service area. |
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Priority (P) |
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| 13 0080-04-09-.03(3)(b)1(i)(II) Raw animal foods must be separated by species (unless intentionally combined) |
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Observed boxed Raw Chicken stored on wire rack over Raw Beef in the TCS food service Walk in Cooler. |
Management restacked and moved Raw Chicken to the bottom shelf of the wire rack in the TCS walk in cooler during inspection. |
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 vegetable slicer stored clean and sanitized on the storage table in the back food service area to have a build-up of food residue and debris from previous days use around the push handle and the blades; equipment has not been in use this day. |
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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)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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Open thawed Egg Rolls, Corndogs, and a plastic food container of Green Beans stored in the storage coolers in the back food service area were observed to not be 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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| 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 cut Strawberries in syrup stored in the front food service 3 door prep cooler to have a preparation date of 10/11/24; todays inspections date is 10/18/24. Disposition requirements; Discard food after 7 days at 41*F. |
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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No thermometer is provided in the back food service area storage cooler #1 at time of inspection. |
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Priority Foundation (PF) |
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| 33 0080-04-09-.04(3)(b)2 Probe thermometer shall be readily accessible to check food temperatures |
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Facility had the wrong probe thermometer, they had an analog measuring 100*F to 400*F. The required analog probe thermometer measures 0*F to 220*F. |
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Priority Foundation (PF) |
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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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Observed wet, soiled, and in use wiping cloths stored on the drying sanitized side of the 3 Bay Sink, back food service prep tables, fryers, and front food service prep table. Wiping cloths shall be maintained dry or held in sanitizer, free of debris. |
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Core (C) |
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| 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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Poly Cutting board in the back food service area observed in use is heavily scored and discolored, not easily cleanable. |
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Priority (P) |
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| 44,45 45 Warewashing facilities installed, maintained, and used; test strips |
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| 44,45 0080-04-09-.04(3)(b)4 Test Kits to measure concentration of sanitizing solutions. |
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There were no sanitizing test strips to measure ppm concentration observed to be available in the facility at time of inspection. |
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Priority Foundation (PF) |
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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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There was no hot water observed to be available at the front food service primary hand sink. There was an available hand sink with hot water on the other side of the open threshold. |
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Priority Foundation (PF) |
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