| 04,05 Hygiene |
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0 |
| 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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Observed food service employee with an open drink on the prep table in the food service kitchen area. Employees shall eat, drink, or use any form of tobacco only in designated areas. |
Management removed the drink during inspection. |
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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Observed old food residue and debris from previous use on the patty press equipment stored clean under the prep table in the food service kitchen area. |
Management placed equipment in the 3 bay sink to be rewashed and sanitized during inspection. |
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 A food container of chopped lettuce and a food container of Deli sliced Turkey stored in the Deli Prep Cooler 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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Management voluntarily discarded product during 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 |
out |
On todays inspection date of 1/30/25, I observed a food container of chopped lettuce with a preparation date of 1/20/25 and a food container of Deli sliced Ham with a preparation date of 1/22/25; both items past the 7-day discard date. Date Marking Disposition Requirements; Discard food after 7 days at 41*F. |
Management voluntarily discarded product during inspection. |
Priority (P) |
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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. |
out |
Observed food service employee not wearing a hair restraint or a beard restraint in the food service kitchen/prep area. |
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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 stored on the floor in the back storage room of the facility. |
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Core (C) |
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| 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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Observed heavy grease build-up on the floor underneath the fryers and stove in the food service kitchen area. |
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Core (C) |
0 |