| 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 several times to lift the lid of the trash canto throw away trash, employee did not was their hands after handling trash, employee was observed to place a new pair of single use gloves on without washing their hands and handle ready to eat foods, utensils, and food contact |
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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 vegetable chopper blade in the clean ready to used area of the drying racks was observed to have excessive amount of dried food residues. |
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Priority Foundation (PF) |
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| 14 0080-04-09-.04(6)(b)1 Food contact cleaning frequency; 4 hours at ambient temperature |
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The bottom of the makeshift cutting board was observed to have excessive amount of dried food residue and liquid. Both the self-serve drink ice deflection shields were observed to have excessive amount of black residues. Employee was observed to remove food probe thermometer for protected cover and take an internal temperature of a reheated food. Employee did not sanitize the food probe thermometer before taking an internal temperature. |
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Priority (P) |
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| 19,20 safe temperature holding |
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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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The leafy green at the self-serve hot holding station had an internal temperature of 50.4 degrees F. |
Peron in charge voluntarily discarded this lettuce in the trash at the time of inspection. |
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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Pulled pork being stored in the makeshift unit had preparation date of 4/1 and a discard date of 4/7. Grilled chicken had a discard date of 4/12. |
Person in charge voluntary discarded these two food items referenced in the violations in the trash at the time of inspection. |
Priority (P) |
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| 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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The establishment food probe thermometer was observed to be verified at 36.2-degree F. TDA food probe thermometer was verified at 32.5-degree F. |
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Priority Foundation (PF) |
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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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Two sheet pans of biscuits were observed to be stored on the bottom of the makeshift unit uncovered and unprotected. Several heads of lettuce were observed to be stored in metal rack in the walk-in cold holding unit under containers of prepared foods. Lettuce was observed to be stored uncovered or unprotected. |
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Priority (P) |
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| 46 Non-food contact surfaces clean |
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| 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. |
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The rack over the oven in the food service oven was observed to have excessive amount of dried food residues and dust. The racks were the oven was being stored was observed to have exessive amount of dried food residues. The bag in the box soda racks were observed to have exessive amount of dried food residues. The underside of the self-serve creamers were observed to have excessive amount of dried food residues. |
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Core (C) |
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| 51,52 Facilities |
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| 51,52 52 Physical facilities installed, maintained, clean |
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| 51,52 0080-04-09-.06(5)(b) Physical facilities shall be cleaned as often as necessary |
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The floor under the bag in the box soda racks were observed to be excessive amount of trash and dried food residues. |
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Core (C) |
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| 53 Ventilation, lighting, and designated areas used |
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| 53 0080-04-09-.06(4)(c) Designated area for personal items shall be located so that food and equipment are protected from contamination; personal belongings properly stored |
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Employee's personal cell phone was observed to be stored directly on food preparation counter while open foods were observed to be prepared. |
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Core (C) |
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