| 14 Food contact surfaces; clean and sanitized |
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0 |
| 14 0080-04-09-.04(6)(a) Food contact surfaces shall be visually clean. |
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Several utensils in the pull drawer by the hand washing sink were observed to have excessive amount of dried food residue and dust build up. |
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Priority Foundation (PF) |
0 |
| 14 0080-04-09-.04(6)(b)1 Food contact cleaning frequency; 4 hours at ambient temperature |
out |
The vegetable chopper attached to the food preparation counter was observed to have excessive amount of dried food residues on the blades and the guards. According to the preparation date of large container of sliced tomatoes in the makeshift cold holding unit. These tomatoes were sliced on 18 April 2023. The large ice machine deflection shield in the backstock area was observed to have excessive amount of black residues and build up. |
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Priority (P) |
0 |
| 19,20 safe temperature holding |
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0 |
| 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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A jar of pickles, mild banana peppers and hot chopped pepper relish that indicate on the manufacturer's instructions to "refrigerate after opening" were observed to be stored on the counter above the makeshift cold holding unit at ambient room temperature. These foods referenced above were observed to have internal temperature between 73-degree F to 75 degrees F. |
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Priority (P) |
0 |
| 21,22 Date & Time for food safety |
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0 |
| 21,22 21 Date Marking and Disposition |
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0 |
| 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, ... |
out |
The breakfast sandwiches for reheat and grab and go being stored in the front Temperature Control for Safety cold holding unit at the food service area were observed to not have a discard or preparation date (17 chicken and sausage biscuits total). The pulled pork in the food service cold holding makeshift unit was observed to not have a preparation or discard date. |
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Priority (P) |
0 |
| 33 Thermometers provided and accurate |
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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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The establishment did not have a food probe thermometer available for use. |
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Priority Foundation (PF) |
0 |
| 35,36 Pests & contamination |
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0 |
| 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... |
out |
A bag of soda syrup was observed to be stored directly on the floor in front of the bag in the box soda syrup racks. A bag of soda syrup out of the box was observed to be stored in front of the bag in the box soda syrup racks. |
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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 |
out |
The green cutting boards at the makeshift cold holding unit and hot holding unit were observed to be heavy scored. |
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Priority (P) |
0 |
| 44,45 0080-04-09-.04(2)(b)6 Nonfood-contact surfaces shall be designed and constructed to allow easy cleaning and to facilitate maintenance |
out |
The metal racks in the bottom part of the cold holding makeshift unit in the food service was observed to have excessive amount of rust. |
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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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The retail display racks in the food service walk in cold holding unit were observed to have excessive amount of black residues and build up. The bottom shelf of the two standing freezers in the back stock area were observed to have excessive amount of dried food residues and build up. |
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Core (C) |
1 |
| 51,52 Facilities |
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0 |
| 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 racks under the bag in the box soda syrup were observed to have excessive amount of dried food residues and trash. The storage area where liter soda was observed to be stored had an excessive amount of buildup of dried food residues and trash. The areas of the floor between the storage rack in the back stock by the large ice machine were observed to have excessive amount of trash build up and dried food residues. The electric lines and outlets in the food service preparation area were observed to have excessive amount of dust, dried food residues and build up. |
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Core (C) |
0 |
| 53 Ventilation, lighting, and designated areas used |
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0 |
| 53 0080-04-09-.06(4)(c) Designated area for personal items shall be located so that food and equipment are protected from contamination; personal belongings properly stored |
out |
Employee's personal items such as cups, drinks and other unnecessary items were observed to be stored on food preparation areas. |
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Core (C) |
0 |