| 06,07 Hand Hygiene |
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0 |
| 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... |
out |
Observed food service employee remove gloves and leave the food service area touching door with bare hands, return to kitchen area, bare hand touching door and don gloves, handle their personal cell phone, remove gloves and don new gloves, leave the kitchen area touching door, return to kitchen area (touching door), and start prepping foods; without washing hands and donning new gloves. The food service associate did not wash hands between any of the glove changes observed. |
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Priority (P) |
1 |
| 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 old stickers and sticker residue in contact of the food contact surface of food containers stored and stacked clean on the rack above the 3 Bay sink in the food service kitchen area. |
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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 |
out |
The ice deflection shield inside of the ice chute of the self-service fountain machine at the self-service counter was observed to have a build-up of black/brown/pink slimy mold like substance. |
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Priority (P) |
3 |
| 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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2 packs of Potato wedges, 3 packs of Chicken Legs, Corndogs, and Chicken tenders at the self-service grab and go case internally checked with a TDA probe thermometer were observed to be between 94*F and 128*F: out of the safe hot holding range of 135*F or above. |
Management voluntarily discarded product during inspection. |
Priority (P) |
1 |
| 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... |
out |
Observed a food container of sliced mushrooms and a food container of Lettuce mix stored in the walk-in cooler to be lined with paper towels. |
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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 in use dirty wiping cloths stored on prep table in kitchen area and on the 3-bay sink. Wiping cloths shall be maintained dry or held in sanitizer. |
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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)(a)1 Equipment and utensils are allowed to air-dry or used after adequate draining |
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Observed clear food containers stored on the rack above the 3 bay sink to be wet stacked. Equipment and utensils are allowed to air-dry or used after adequate draining |
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Core (C) |
0 |