| 04,05 Hygiene |
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| 04,05 4 Eating, Drinking, or Using Tobacco |
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| 04,05 0080-04-09-.02(4)(a) Employees shall eat, drink, or use any form of tobacco only in designated areas |
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Employee was observed to be have personal drink on front food service preparation counter at the food service while open foods and food utensils/containers were present. |
Employee voluntary discarded employee personal drink during routine inspection. |
Priority (P) |
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| 08 Adequate handwashing sinks properly supplied and accessible |
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| 08 0080-04-09-.06(3)(a)3 Handwashing sinks, properly supplied with drying devices |
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No paper towels or drying devices were observed to be at the front food service hand washing sink at the start of the routine inspection. |
Employee stocked towels at the hand washing sink during routine inspection. |
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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Dipping chicken sandwiches at the bottom hot holding grab and go was observed to have an internal temperature of 124 degrees F. |
Person in charge voluntary discarded food referenced in the violation in the trash during routine 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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Cooked and cooled chicken tenders in plastic food storage containers in TCS makeshift cold holding unit did not have a open/preparation date or a discard/expiration date. Diced cucumbers, green peppers and onions in plastic food storage container in the walk in cold holding unit were observed to not have a open/preparation date or a discard/expiration date. Open containers of eggrolls, corndogs and cheddar sausages did not have a open/preparation date or a discard/expiration date. |
Person in charge voluntary discarded food referenced in the violation in the trash during routine inspection. |
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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Pork sausage at the TCS makeshift cold holding unit had a open/preparation date of 11 November 2024 at 6:29 am and a discard/expiration date of 18 November 2024 at 6:20 am. Mac and cheese at the pizza makeshift cold holding unit had a open/preparation date of 8 November 2024 at 8:34 pm and a discard/expiration date of 15 November 2024 at 8:34 pm. Two containers of grilled chicken at the pizza makeshift cold holding unit had an open/preparation date of 2 November 2024 at 6:52 pm and discard/expiration date of 09 November 2024 at 6:52 pm. |
Person in charge voluntary discarded food referenced in the violation in the trash during routine inspection. |
Priority (P) |
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| 24,25 Chemical hazards |
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| 24,25 25 Chemicals identified, stored, and used |
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| 24,25 0080-04-09-.07(1) Chemicals shall have identifying Information |
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A chemical bottle at the hand washings sinks next to the three-compartment sink was observed to not identify the context of the blue chemical. |
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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)(b)1 Preventing packaged and unpackaged food contamination by separation, packaging, and segregation methods |
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Several open boxes and packages of cheddar sausage, egg rolls were observed to be stored uncovered and unprotected in the walk in cold holding unit. |
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Priority (P) |
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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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Ready to eat foods such as fruit cake and chocolate cherries were observed to be stored directly on the floor in the back storage area. |
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Core (C) |
1 |
| 40,41 Utensils |
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| 40,41 41 Utensils, equipment, and linens; stored, dried, and handled |
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| 40,41 0080-04-09-.04(9)(d)1 Cleaned and sanitized utensils are handled, displayed, or dispensed to protect from contamination of food |
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Ice scoop at the large ice machine in the back food preparation area was observed to be stored in pot and pan cleaner container on the ledge of the ice machine. |
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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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Single use food containers were observed to not be inverted at the preparation area near deep fryers. Several boxes of single use food containers were observed to be stored directly on the floor in the back storage area. |
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Core (C) |
2 |
| 44,45 Utensils and equipment |
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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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Facility did not have test strips for Quat sanitizer available for use during routine inspection. |
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Priority Foundation (PF) |
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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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Raw chicken makeshift unit in the food service was observed to have excessive dried food residues and build up on the bottoms, corners, and back drain plate. |
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Core (C) |
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| 47,48,49 Plumbing |
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| 47,48,49 49 Sewage and waste water disposal |
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| 47,48,49 0080-04-09-.05(4)(c) Sewage and waste water properly disposed through public sewer or approved septic system; including condensate drainage |
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A plastic grey container of condensate was observed to be full and dripping onto package foods and on the floor of the walk in cold holding unit. |
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Priority (P) |
1 |
| 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 door seal to the back walk in cold holding unit was observed to have excessive amount of build and black substance. Floors in the walk in cold holding unit had an excessive amount of food residues, and liquid food residues. |
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Core (C) |
0 |