| 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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Toddler was observed eating crackers in food preparation on bottom of the preparation table. Crackers being consumed were observed to be stored over single use food contact plastic wrap. Employee personal drink was observed at the holding unit, while foods were observed to be pulled from the hot holding unit. |
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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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Employees were observed several times during routine inspection to not remove single use gloves and wash their hands. Employee was observed pick a chicken tender off the floor and then resume handling and preparing foods. Employee was observed to handle par-cooked chicken wings with single use gloves and did not change their gloves or wash their hands after handling chicken wings. Employee was observed to handle crackers for toddler with single use gloves on and did not remove single use glove or wash their hands before returning to handling ready to eat foods and engaging in food preparation. Employee was observed to handle personal drink and discard and removed single use gloves but did not wash their hands before placing a new pair of single use gloves on. |
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Priority (P) |
4 |
| 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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Raw boxes of bacon were observed to be stored over whole tomatoes in the walk in cold holding retail cold holding unit. |
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Priority (P) |
3 |
| 16,17,18 cooking, reheating, cooling |
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| 16,17,18 17 Reheating procedures for hot holding |
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| 16,17,18 0080-04-09-.03(4)(c)3 Reheated for Hot holding -Commercially processed (135F) |
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Commercially prepared pastry filled cheese were observed to have reheat temperature of 130.6 degrees F. Commercially prepared chicken wings were observed to have reheat temperature of 122.3 degrees F. |
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Priority (P) |
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| 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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Corn dogs at the hot holding unit were observed to have an internal temperature of 114.3 -114.7 degrees F. Cheeseburgers (9 total) in the hot holding unit display was observed to have internal temperature of 86.5 to 131.2 degrees F. The nacho cheese in the dispenser had an internal temperature of 77.3 degrees F. |
Person in charge voluntary removed and discard these foods in the trash during the routine inspection. |
Priority (P) |
1 |
| 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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Chili, pulled pork, hot dogs, sliced open commercially prepared ham and turkey were observed to not have an open/preparation date or a discard/expiration date. |
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Priority (P) |
2 |
| 24,25 Chemical hazards |
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| 24,25 25 Chemicals identified, stored, and used |
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| 24,25 0080-04-09-.07(2)(a) Chemicals shall be stored separate from food, utensils, equipment, and single service items |
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Several bottles of toxic chemicals were observed to be stored on the metal storage rack near the restrooms with single use cup lids. |
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Priority Foundation (PF) |
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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-.03(5)(a)5 Cooling Methods (shallow pans, smaller portions, rapid cooling equipment, stirring, ice bath, ice as ingredient) |
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Foods in the cooling process in the makeshift unit, these foods eggs and sausage patties, were observed to be in the cooling process and be tightly wrapped with aluminum foil and double stacked. |
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Priority Foundation (PF) |
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| 34 Food Properly labeled |
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| 34 0080-04-09-.03(6)(b) Food Label (common name, ingredient list, allergens, quantity, name & address of manufacturer), bulk food card/sign/placard; exempt for bulk unpackaged foods portioned to co... |
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Bags of ice in walk in freezer, did not have the required information. Facility did not have name and address of ice being offer for retail sales in the walk in cold holding unit. |
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Priority Foundation (PF) |
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| 44,45 Utensils and equipment |
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| 44,45 44 Food and Non-food contact surfaces, cleanable, designed, constructed, and used |
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| 44,45 0080-04-09-.04(1)(a) Food contact equipment surfaces shall be safe, durable, corrosion-resistant, nonabsorbent, smooth, and easily cleanable |
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Several containers on the clean ready to use racks were observed to be cracked and broken. |
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Priority (P) |
1 |
| 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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The racks in the walk in cold holding unit at retail, at the milk display area was observed to have excessive amount of dried food residues and build up. |
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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)(a) Maintained in good repair |
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Ceiling titles above the three compartment sink were observed to have heavy water stains. |
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Core (C) |
0 |