| 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 handle and bread Raw Chicken, then change gloves and clean the prep table and around the fryers, and don new gloves and start prepping foods without washing hands before donning the new 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-.05(2)(e)1 Handwash sink shall only be used for washing hands; accessible at all times |
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The hand wash sink in the front food service area was observed to have a bowl and utensils in it at time of inspection; Handwash sink shall only be used for washing hands; accessible at all times. |
Management removed bowl and utensils during the inspection. |
Priority Foundation (PF) |
1 |
| 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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Observed wrapped Raw Pork stored in a food container with assorted wrapped ready to eat Deli sliced lunchmeats and Hot dogs in the upright storage cooler #2 next to the chest freezer in the back food service area. Observed Raw Chicken stored with ready to eat Bologna and above ready to eat Ham in the 3 Door storage cooler in the back food service kitchen area. Observed Raw Pork stored with ready to eat deli Ham in the 3 door storage cooler. |
Management separated and restacked Raw product during inspection. |
Priority (P) |
1 |
| 13 0080-04-09-.03(3)(b)1(i)(II) Raw animal foods must be separated by species (unless intentionally combined) |
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Observed Raw Chicken stored on top of Raw Beef in the TCS walk in cooler. |
Management separated and restacked Raw product during inspection. |
Priority (P) |
1 |
| 14 Food contact surfaces; clean and sanitized |
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| 14 0080-04-09-.04(7)(c) Hot water and/or sufficient chemical sanitizer; default time of 30 seconds in contact with utensils; see manufacture's instructions |
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Observed sanitizer concentration in the 3 bay sink to be reading 0 ppm at time of inspection. |
Management reran sanitizer during inspection; read 150 ppm at recheck. |
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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Food container of in house made ranch dressing and a food container of opened Pizza sauce stored in the storage coolers in the back food service area were observed to not be date marked. Observed food containers of BBQ Pork, Sliced Bologna, and Sliced Tomatoes stored in the front 3 door under counter prep cooler to be dated for 8 days; beyond the 7 day date marking period. The dates were as follows BBQ Pork prep date of 4-18-25 and discard date of 4-25-25, Sliced Bologna with a prep date of 4-16-25 and discard date of 4-23-25, and Sliced Tomatoes with a prep date of 4-20-25 and discard date of 4-27-25. 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. |
Management corrected dates during inspection. |
Priority (P) |
1 |
| 21,22 0080-04-09-.03(5)(a)8 Date Marking; Discard food after 7 days at 41F |
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Observed a food container of moldy cut berries in syrup stored in the back food service storage cooler #2 to have a preparation date of 3/20/25; todays inspections date is 4/21/25. Disposition requirements; Discard food after 7 days at 41*F. |
Management discarded product during inspection. |
Priority (P) |
1 |
| 33 Thermometers provided and accurate |
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| 33 0080-04-09-.04(5)(b)1 Good Repair and Calibration (Thermometers shall be accurate to plus or minus 2F) |
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Observed facilities food probe thermometer to be broken and in need of repair. |
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Priority Foundation (PF) |
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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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Observed the facilities sanitizing test strips to be out of date with a best by date of December 2019. |
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Priority Foundation (PF) |
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