| 04,05 Hygiene |
in |
|
|
|
0 |
| 04,05 4 Eating, Drinking, or Using Tobacco |
in |
|
|
|
0 |
| 04,05 0080-04-09-.02(4)(a) Employees shall eat, drink, or use any form of tobacco only in designated areas |
out |
Two employee's personal drink were observed on the makeshift unit in the back food preparation area near the three compartment sink. One of these employee drinks were observed to be stored on the side of the makeshift unit and the other was observed to be stored on the food preparation table while open foods were present. A employee coffee cup was observed to be stored above a small rolling cart of single use food containers and wraps in the front food service preparation area. |
Person in charge removed and voluntary discard these employee's personal drinks in the trash during the routine inspection. |
Priority (P) |
0 |
| 14 Food contact surfaces; clean and sanitized |
in |
|
|
|
0 |
| 14 0080-04-09-.04(6)(a) Food contact surfaces shall be visually clean. |
out |
Observed the veggie chopper stored clean with dried food on the blades at time of inspection, not properly cleaned after used. The makeshift cutting board at the raw chicken preparation station was observed to have dried food residues in the holes where the cutting board is secured to the makeshift unit. The self-serve drink nozzles and self-serve ice deflection shields were observed to have excessive amount of dried food residues, build up and black residues. |
|
Priority Foundation (PF) |
1 |
| 19,20 safe temperature holding |
in |
|
|
|
0 |
| 19,20 19 Hot holding temperature |
in |
|
|
|
0 |
| 19,20 0080-04-09-.03(5)(a)6(i)(I) Hot holding at 135F or above for Time/temperature control for safety foods |
out |
Nacho cheese at the hot holding unit at the self-serve grab and go station had an internal temperature of 97.5 degrees F. The chili at the same location had an internal temperature of 91.4 degrees F. |
Person in charge voluntary removed and discarded these foods referenced in the violation in the trash during the routine inspection. |
Priority (P) |
0 |
| 21,22 Date & Time for food safety |
in |
|
|
|
0 |
| 21,22 21 Date Marking and Disposition |
in |
|
|
|
0 |
| 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, ... |
out |
A plastic container in the back makeshift unit did not have an open/preparation or a discard/expiration date. |
Person in charge voluntary removed and discarded these foods referenced in the violation in the trash during the routine inspection. |
Priority (P) |
1 |
| 21,22 0080-04-09-.03(5)(a)8 Date Marking; Discard food after 7 days at 41F |
out |
Temperature Control for safety leafy green garden salads at the open air cold holding unit at retail had a discard date of March 26, 2025 at 7:45 am. Chicken salad with cranberries and pecans, at the open air cold holding unit at retail (four total sandwiches) had a discard date of March 27, 2025 at 7:36 am. A plastic container of cheddar hot dogs in the walk in cold holding for deli foods was observed to have an open/preparation date of March 13, 2025 at 9:23 am and a discard/expiration date of March 20, at 9:23 am. |
Person in charge voluntary removed and discarded these foods referenced in the violation in the trash during the routine inspection. |
Priority (P) |
0 |
| 24,25 Chemical hazards |
in |
|
|
|
0 |
| 24,25 25 Chemicals identified, stored, and used |
in |
|
|
|
0 |
| 24,25 0080-04-09-.07(1) Chemicals shall have identifying Information |
out |
A bottle of blue chemical (glass cleaner) was observed to be stored in a bottle of Formula 200 sanitizer. |
|
Priority Foundation (PF) |
0 |
| 46 Non-food contact surfaces clean |
in |
|
|
|
0 |
| 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. |
out |
An excessive amount of dried food residues and chicken breading was observed in the raw chicken makeshift unit corners. The back food preparation cold holding makeshift unit had an excessive amount of dried food residues and build up on the bottom sides and top of the unit. |
|
Core (C) |
0 |