| 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 employee remove gloves several times and then place on new gloves without washing hands prior to doing so. Wash hands immediately before engaging in food preparation including working with exposed food, clean equipment and utensils, and unwrapped single-service articles; donning gloves. |
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Priority (P) |
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| 06,07 7 No bare hand contact with ready to eat food |
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| 06,07 0080-04-09-.03(3)(a)1 No bare hand contact with ready to eat food |
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Observed food service employee preparing sandwiches for a customer bare handing ready to eat foods such as sliced tomatoes and other sandwich toppings. No bare hand contact with ready to eat food. |
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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-.06(3)(a)3 Handwashing sinks, properly supplied with drying devices |
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There were no paper towels or drying devices observed to be available in the unisex customer and unisex employee restrooms. Handwashing sinks, must be properly supplied with drying devices. |
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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 ready to eat foods (pizza sticks, chicken patties, egg rolls, steak patties stored in a pan under and with raw shell eggs in the food service prep cooler in the kitchen area. Observed raw pork stored above ready to eat whole produce (tomatoes) in the food service side cooler in the kitchen area. Raw animal foods must be kept separate from ready to eat foods at all times. |
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Priority (P) |
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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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Food probe thermometer was observed to have dried food on it at time of inspection, not properly cleaned and sanitized after used.
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Priority Foundation (PF) |
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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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Observed food containers of sliced tomatoes, sliced onions, diced green peppers, and sliced bologna at the food service sandwich making prep station in the front food service area 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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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 BBQ pulled pork, sliced bologna, and corndogs stored in the front food service area side cooler to have a production date of 1/12/25; past the 7-day discard period. Date Marking Disposition requirements; Discard food after 7 days at 41*F
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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 a pan of Egg roll, Chicken patties, Pizza sticks, and Steak patties stored in the food service prep cooler to be stored uncovered and unprotected. Observed a container of Corndogs stored in the food service side cooler to be stored uncovered and unprotected. |
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Core (C) |
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| 37 Personal Cleanliness |
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| 37 0080-04-09-.02(4)(c) Food employees shall wear hair restraints such as hats, hair coverings or nets, beard restraints, and clothing that covers body hair while working with exposed food. |
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Observed food service employee not wearing a hair restraint. Food employees shall wear hair restraints such as hats, hair coverings or nets, beard restraints, and clothing that covers body hair while working with exposed food. |
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Core (C) |
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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 soiled in use wiping cloths stored on the primary hand sink in the food service area, stored on the 3-bay sink, and stored on the prep counter in the front food service area. 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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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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Observed single service cups and lids stored on the floor of the back storage area in front of and to the left of the 3-bay sink; must be stored at least 6 inches off of the floor. |
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Core (C) |
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| 50 Toilet facilities; constructed, supplied, cleaned |
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| 50 0080-04-09-.05(5)(a)7 A toilet room used by females shall be provided with a covered receptacle for sanitary napkins. |
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There was not a covered trash can observed to be available in the unisex employee restroom. |
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Core (C) |
0 |