| 04,05 Hygiene |
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0 |
| 04,05 4 Eating, Drinking, or Using Tobacco |
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0 |
| 04,05 0080-04-09-.02(4)(a) Employees shall eat, drink, or use any form of tobacco only in designated areas |
out |
Employees personal drink and food were observed on back food preparation table while foods were being prepared. |
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Priority (P) |
1 |
| 08 Adequate handwashing sinks properly supplied and accessible |
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0 |
| 08 0080-04-09-.06(3)(a)2 Handwashing sinks, properly supplied with soap |
out |
Hand sink at three compartment sink did not have an soap available at the begining of the inspection. |
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Priority Foundation (PF) |
0 |
| 14 Food contact surfaces; clean and sanitized |
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0 |
| 14 0080-04-09-.04(6)(b)1 Food contact cleaning frequency; 4 hours at ambient temperature |
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The ambient temperature deli meat slicer was observed to have dried food residue and build up on the blade. |
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Priority (P) |
0 |
| 19,20 safe temperature holding |
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0 |
| 19,20 20 Cold holding temperature |
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0 |
| 19,20 0080-04-09-.03(5)(a)6(i)(II) Cold holding at 41F or less for Time/temperature control for safety foods |
out |
Rotisserie chicken, grilled chicken and teriyaki chicken (top containers) had an internal temperature of 46.7 to 47.8 degrees F. The sliced tomatoes, chopped lettuce, spinach, "keep refrigerated" pickles on the front preparation line, had an internal temperature of 52.3 to 53.4 degrees F. The foods in the overflow cold holding unit were observed to have an internal temperature of 46.3. to 46.7 degrees F. These foods include pre-made cheese pizza, chopped onions, sliced peppers, and variety of sauces, and sliced cheeses. Shredded beef being at the back food preparation table had an internal temperature of 58.2 to 58.4 degrees F. |
Person in charge voluntary removed these foods referenced in the violations and discarded during the routine inspection.
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Priority (P) |
3 |
| 30,31 Food temp controls |
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0 |
| 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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Ambient temperature of the overflow cold holding unit at the food preparation line was observed to be at 48.7 degrees F. |
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Priority Foundation (PF) |
0 |
| 33 Thermometers provided and accurate |
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0 |
| 33 0080-04-09-.04(3)(b)2 Probe thermometer shall be readily accessible to check food temperatures |
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Facility did not have a food probe thermometer available for use during the routine inspection. |
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Priority Foundation (PF) |
0 |
| 35,36 Pests & contamination |
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0 |
| 35,36 35 Insects, rodents, and animals not present |
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0 |
| 35,36 0080-04-09-.06(5)(k) Controlling Pests including evidence of pests and eliminating their presence. |
out |
Rodent dropping were observed in the cabinet under the self-serve drink machine. This observation was confined to this area and no adulterated foods were observed. |
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Priority Foundation (PF) |
0 |
| 37 Personal Cleanliness |
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0 |
| 37 0080-04-09-.02(4)(c) Food employees shall wear hair restraints such as hats, hair coverings or nets, beard restraints, and clothing that covers body hair while working with exposed food. |
out |
Employee with facial hair was observed to be preparing foods without a beard restraint. |
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Core (C) |
0 |
| 44,45 Utensils and equipment |
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0 |
| 44,45 44 Food and Non-food contact surfaces, cleanable, designed, constructed, and used |
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0 |
| 44,45 0080-04-09-.04(1)(a) Food contact equipment surfaces shall be safe, durable, corrosion-resistant, nonabsorbent, smooth, and easily cleanable |
out |
Cutting boards at the preparation station were observed to heavy scored. |
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Priority (P) |
1 |