| 04,05 Hygiene |
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| 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 a food service employees opened Dunkin Doughnuts Coffee in a clear cup with a straw stored on the prep table in the back food service kitchen area across from the fryers. Employees shall eat, drink, or use any form of tobacco only in designated areas. |
Management moved personal drink to a designated area during inspection. |
Priority (P) |
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| 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 food service employee on multiple occasions leave food prep area, handle equipment, and handle personal items while never washing hands, only donning gloves and then return to prepping food. 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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| 08 Adequate handwashing sinks properly supplied and accessible |
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| 08 0080-04-09-.06(3)(a)2 Handwashing sinks, properly supplied with soap |
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There was no hand soap observed to be available at the food service primary hand sink next to the 3 bay sink in the back food service area and there was no hand soap observed to be available in the Men's restroom. Handwashing sinks must be properly supplied with soap. |
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Priority Foundation (PF) |
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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 at the primary hand sink next to the 3 bay sink in the back food service area. Handwashing sinks must be properly supplied with drying devices. |
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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)(a) Food contact surfaces shall be visually clean. |
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Observed a build-up of old dried food residue and debris from previous days use on the food probe thermometer. Observed a build-up of old dried food residue and debris on the blade of the table mounted can opener in the back food service kitchen area. Observed a build-up of a pink/black moldlike substance of the bulk ice machine inside deflector shield. Observed a build-up of food residue and debris on the insides of the nozzles of the self-service iced coffee machine at the self-service counter; not properly cleaned and sanitized. |
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Priority Foundation (PF) |
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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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Observed 31 assorted milk containers consisting of pints, half gallons, and gallons stored in the retail reach in open air retail case to be between 46*F and 50.7*F; out of the safe cold holding temperature range of 41*F and below. Product was checked with a TDA infrared thermal gun which led to being internally checked with a TDA probe thermometer. |
Management pulled product to be discarded at time of inspection. Inspector marked affected product with a black X. |
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 open Bologna and Luncheon loaf stored in a plastic food container in the food service walk in 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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Priority (P) |
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| 30,31 Food temp controls |
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| 30,31 30 Proper cooling methods, adequate equipment for temperature control |
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| 30,31 0080-04-09-.04(3)(a)1 Equipment for cooling, heating, cold holding, and hot holding food shall be sufficient in number and capacity to provide safe food temperatures. |
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Observed the open-air retail reach in milk cooler to be 48.2*F. Equipment for cooling, heating, cold holding, and hot holding food shall be sufficient in number and capacity to provide safe food temperatures. Management put in a maintenance ticket during inspection. |
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Priority Foundation (PF) |
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| 35,36 Pests & contamination |
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| 35,36 35 Insects, rodents, and animals not present |
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| 35,36 0080-04-09-.06(5)(k) Controlling Pests including evidence of pests and eliminating their presence. |
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Observed rodent droppings in the cabinets across from the hot holding case in the front food service area. Observed rodent droppings along the wall directly to the left of the doorway into the back food service area. |
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Priority Foundation (PF) |
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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 cases of Raw Chicken stored directly on the floor of the food service walk in cooler. 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/changing room, toilet room, garbage room, mechanical room, or under sources of contamination. |
Management restacked Raw Chicken on a storage rack 6inches off the floor in the walk-in cooler during inspection. |
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 in use soiled wiping cloths stored on the prep table next to the fryers in the back food service area and the clean utensil wire storage rack across from the 3 Bay Sink. 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 cup lids stored on the floor of the back food service area in front of the prep table. Single-service articles must be protected from contamination and stored at least 6in off of the floor. |
Management relocated to single service lids to a storage rack in the back storeroom during inspection. |
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 a black moldlike substance around the face plates of the single service slushy machine at the self-service counter. 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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