| 06,07 Hand Hygiene |
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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 bare hand contact ready to eat sliced cheese, lettuce, tomatoes, onions, and buns at the food service prep station while preparing hamburgers for customers. Regulations state No bare hand contact with ready to eat foods. |
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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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Observed dirty utensils and bowls stored in the primary hand sink in the food service kitchen area. Handwash sinks shall only be used for washing hands; accessible at all times. |
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Priority Foundation (PF) |
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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 Deli slicer in the food service kitchen area to have a build-up of old food residue and debris from previous days use on the push plate and around the blade guard; not properly cleaned and sanitized. Slicer has not been in use this date. |
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Priority (P) |
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| 19,20 safe temperature holding |
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| 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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Sliced tomatoes, chopped lettuce, sliced Cheese, and assorted "refrigerate after opening" condiments stored at the sandwich making prep station were observed to be between 64*F and 68*F; out of the safe cold holding temperature range of 41*F and below. Product was checked with a TDA probe thermometer. |
Management voluntarily discarded product during inspection. |
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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Observed opened Deli chubs of Roast Beef, Deli Chicken, Deli Turkey, Deli Ham, Deli bologna, opened bag of shredded Lettuce and a pan of prepared Rotini Pasta stored in the Upright 2 door storage cooler 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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| 32 Approved thawing methods |
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| 32 0080-04-09-.03(5)(a)3 Thawing shall be performed in a refrigerator (under 41F) or submerged in cold running water. |
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Observed a container of multiple packs of bulk sausage being thawed at ambient temperature at the front prep station in the food service kitchen area at time of inspection. Thawing shall be performed in a refrigerator (under 41*F) or submerged in cold running water. |
Management moved sausage to the upright storage cooler during inspection. |
Core (C) |
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| 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(5)(a)4 Warewashing equipment shall be cleaned before use, to prevent recontamination, and at least every 24 hours if used. |
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Observed a heavy build-up of food residue and debris in the sanitizing basin of the 3-bay sink. Warewashing equipment shall be cleaned before use, to prevent recontamination, and at least every 24 hours if used.
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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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Observed a build-up of dried food residue, debris, and raw meat juices in the bottom of the 2-door storage cooler in the front food service kitchen area. Non-food contact surfaces shall be kept free of an accumulation of dust, dirt, food residue, and other debris.
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Core (C) |
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