| 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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Two employee drinks were observed on the front counter preparation station near the hot holding units. Employee's personal food was observed to be stored on the metal rack with single use containers, across from the makeshift food preparation unit. |
Person in charge voluntary removed these employee's personal foods to designed area during the 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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Employee was observed to be removed single use gloves after food preparation, employee used hands and touch top of the trash can lid. Employee did not wash their hands before placing a new pair of single use gloves on and then returning to food preparation at the makeshift unit. |
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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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The large ice machine in the back food preparation area was observed to have excessive amount of black residues and build on the sides of the machine and the lid. Both self-serve drink machine ice deflection shields were observed to have excessive amount of build up and black residues. |
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Priority Foundation (PF) |
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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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Original corn dogs at the grab and go hot holding unit had an internal temperature of 124.3 to 128.6 degrees F. |
Person in charge voluntary removed and discarded the food referenced in violations during routine inspection.
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Priority (P) |
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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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Pint milk at the retail display racks and at the milk crates were observed to have internal temperature of 45.0 degrees F. The diced peppers in the standing cold holding unit at the food service area with a preparation date of March 21, 2025 had an internal temperature of 45.4 degrees F. |
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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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Several containers of pepperoni, and grilled chicken in the front makeshift food service cold holding unit was observed to have Temperature Control for Safety Foods with a date marking for 30 days. Observed these containers to have a pulled date of March 21, 2025 at 8:16 am and a discard April 20, 2025 at 8:16 am for grilled chicken. Pepperoni had a pulled date of March 24, 2025 at 11:42 am and discard date of April 24, 2025 at 11:42 am. Open bag of commercially prepared chopped lettuce did not have an open/preparation or discard/expiration date. Sliced ham did not have an open/preparation or discard/expiration date. |
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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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Sausage in the makeshift cold holding unit had a preparation/open/pulled date of March 1, 2025 and a discard date of March 31, 2025 at 8:43 am. Pulled pork in the standing cold holding unit in the food service area was observed to have a open/preparation date of March 17, 2025 at 8:26 am and discard date of March 24, 2025 at 8:26 am. |
The foods referenced in the violation were observed to be voluntary discarded in the trash during the routine 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)(b)1 Preventing packaged and unpackaged food contamination by separation, packaging, and segregation methods |
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Employee's personal drinks were observed to be stored in the large ice machine, down in the ice, and touching the ice. |
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Priority (P) |
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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(3)(b)4 Test Kits to measure concentration of sanitizing solutions. |
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Facility did not have any Quat test strips available for use during the routine inspection. |
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Priority Foundation (PF) |
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| 47,48,49 Plumbing |
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| 47,48,49 47 Hot and cold water available |
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| 47,48,49 0080-04-09-.05(1)(c) Hot and cold running water at sinks |
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No cold water was observed at the hand washing sink in the food preparation area. Hot and cold water was available at the restroom sinks and the three compartment sink. |
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Priority Foundation (PF) |
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