| 08 Adequate handwashing sinks properly supplied and accessible |
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0 |
| 08 0080-04-09-.05(2)(e)1 Handwash sink shall only be used for washing hands; accessible at all times |
out |
The handwashing sink at the front preparation area was observed to excessive amount of dried food residues on the basin. |
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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 |
out |
Both makeshift cutting boards in the food service area were observed to have excessive amount of dried food residues and build up underneath cutting boards. Excessive amount of dried food residues were observed on side of the cutting boards and within the bolts. The vegetable chopper was observed to have dried food residues on the blades, this vegetable chopper was observed to be stored in the clean ready to use dish area. The ice deflection shield of the self-serve drink machines had excessive amount of black residues and build up. |
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Priority (P) |
0 |
| 19,20 safe temperature holding |
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0 |
| 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 |
out |
The nacho cheese and chili at the self serve hot holding station was observed to have internal temperature of 94-111 degrees F. |
These foods referenced in the violation were observed to be voluntary discarded in the trash at the time of inspection. |
Priority (P) |
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 |
A plastic container of scramble eggs, and sausage patties being stored on food preparation table was observed to have internal temperature of 70 -74 degrees F. The hot dogs in the cold holding unit near the hot holding unit was observed to have internal temperature of 51-59 degrees F. |
These foods referenced in the violations were observed to be voluntary discarded in the trash at the time of inspection. |
Priority (P) |
0 |
| 35,36 Pests & contamination |
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0 |
| 35,36 36 Contamination prevented during food preparation, storage or display |
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0 |
| 35,36 0080-04-09-.03(3)(b)1 Preventing packaged and unpackaged food contamination by separation, packaging, and segregation methods |
out |
Several ready to bake pizzas were observed to be stored uncovered and unprotected in the makeshift unit. Several coffee filters with pre-ground coffee were observed to be stored uncovered and unprotected in one of the cabinets of the self-serve drink/coffee station. |
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Priority (P) |
0 |
| 38,39 wiping cloth & washing produce |
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0 |
| 38,39 38 Wiping cloths properly used and stored |
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0 |
| 38,39 0080-04-09-.03(3)(d)4 Wiping cloths shall be maintained dry or held in sanitizer; free of debris; wiping cloth storage containers are stored off the floor |
out |
Several wet wiping cloths were observed to be stored on the sides of the sanitizer bucket and not fully submerged in the sanitizer bucket. |
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Core (C) |
4 |
| 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 were observed to be heavy scored on both cutting boards on the makeshift unit in the food service area. |
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Priority (P) |
0 |
| 46 Non-food contact surfaces clean |
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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 |
Under side of the smoothie blending machine and the self-serve dairy creamer dispenser were observed to have excessive amount of dried food residues. |
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Core (C) |
0 |