| 04,05 Hygiene |
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| 04,05 4 Eating, Drinking, or Using Tobacco |
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| 04,05 0080-04-09-.02(4)(a) Employees shall eat, drink, or use any form of tobacco only in designated areas |
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Priority (P) |
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| 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 to hand and crack raw shell eggs but did not have wash their hands after handling raw animal proteins. Employee was observed to removed single use gloves, put a new pair of single use gloves on and move on to handling ready to eat foods and utensils. |
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Priority (P) |
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| 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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Two cartons of raw shell eggs were observed to be stored over ready to eat foods on left side of walk in cold holding unit on the second shelf over ready to eat sliced tomatoes. |
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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)(b)1 Food contact cleaning frequency; 4 hours at ambient temperature |
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Cutting board being used for preparation of leafy greens was not cleaning at appropriate frequency. Employee indicated that cutting board was only wiped down between uses with sanitizing cloth. Cutting board was not being washing, rinsed or sanitized. |
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Priority (P) |
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| 19,20 safe temperature holding |
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| 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 |
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Pork tenderloin in hot holding unit near flat top grill was observed to have internal temperature of 103 degrees F. Egg rolls in the grab and go case at the front register had an internal temperature of 116 to 129 degree F. |
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Priority (P) |
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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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A plastic container of burritos sausage and egg were observed to have internal temperature of 46 to 48 degrees F. According to the Person in charge these burritos were made on 11 May 2023. The container was stacked about 3-4 burritos high at the time of observation. Temperature control for safety cheese, yogurt and in house made salad, deli meat sandwiches (made in house) and in house made cheese sandwiches were observed to have internal temperature of 46 to 52 degree F. |
All the foods referenced in this observation were observed to be voluntary discarded 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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Salami and pepperoni being stored in the back food service area were observed to not have a preparation/open date or discard/use by date and no time stamp was observed to be used. Person in charge did not know when these meat had been open. Deli meat ham in the small makeshift unit was observed to not have a preparation/open date or discard/use by date and no time stamp was observed to be used. |
These deli meat referenced in this violation were voluntary discarded at the time of inspection. |
Priority (P) |
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| 24,25 Chemical hazards |
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| 24,25 25 Chemicals identified, stored, and used |
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| 24,25 0080-04-09-.07(1) Chemicals shall have identifying Information |
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Several small containers of liquid being used to control files were observed to not be labeled on the front area of food service. |
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Priority Foundation (PF) |
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| 30,31 Food temp controls |
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| 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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Front cold holding unit were in house make and other temperature control for safety foods were observed to be stored had an ambient temperature of 48.4 degree F. |
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Priority Foundation (PF) |
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| 37 Personal Cleanliness |
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| 37 0080-04-09-.02(3)(g) Food employees shall not wear jewelry on their arms and hands while preparing food; except plain band; including medical information jewelry |
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Employee preparing temperature control salads was observed to have rings with setting. |
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Core (C) |
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| 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. |
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Employee preparing temperature control salads was observed to not have hair restraint while open foods were present. |
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Core (C) |
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| 40,41 Utensils |
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| 40,41 40 In use utensils properly stored |
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| 40,41 0080-04-09-.03(3)(d)2 In use utensils for food preparation or dispensing shall be stored properly; handle above food, or in running water, and protected. |
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Ice scoop for the large ice machine in the back food service preparation area was observed to be stored uncovered and unprotected. |
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Core (C) |
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| 44,45 Utensils and equipment |
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| 44,45 44 Food and Non-food contact surfaces, cleanable, designed, constructed, and used |
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| 44,45 0080-04-09-.04(1)(a) Food contact equipment surfaces shall be safe, durable, corrosion-resistant, nonabsorbent, smooth, and easily cleanable |
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Cutting board in the back food preparation area was observed to have excessive amount of scoring and black in several area. Several containers with broken pieces and cracked lids were observed to be in service and being stored in the clean ready to use area. |
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Priority (P) |
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| 44,45 0080-04-09-.04(2)(b)6 Nonfood-contact surfaces shall be designed and constructed to allow easy cleaning and to facilitate maintenance |
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The shelves in the walk-in cold holding unit have an excessive amount of rust, the cabinets at the hot holding station in front food service area was observed to have excessive amount of rust. |
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Core (C) |
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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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Excessive amount of dried food residues was observed on back of the soda machine, along shelves in the food service area. On the sides of the oven in food service area, on the front of the oven. Excessive amount of dried food residue and grease were observed on the sides of the deep fryers and along the hot holding unit in the front food service area. Outside of the large ice machine was observed to have excessive amount of build up. |
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Core (C) |
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| 47,48,49 Plumbing |
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| 47,48,49 49 Sewage and waste water disposal |
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| 47,48,49 0080-04-09-.05(4)(c) Sewage and waste water properly disposed through public sewer or approved septic system; including condensate drainage |
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Wastewater was observed to be pooling at the drain under the hot holding station at the front food preparation area, where the hand washing sink drains. |
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Priority (P) |
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| 50 Toilet facilities; constructed, supplied, cleaned |
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| 50 0080-04-09-.05(5)(a)7 A toilet room used by females shall be provided with a covered receptacle for sanitary napkins. |
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Female restrooms did not have lids on the individual trash cans inside the stalls. |
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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 drain at the hand washing station in front food service area was observed to have excessive amount of trash and build up. The floors underneath the hot holding station, flat top grill and throughout the back food preparation area were observed to have excessive amount of trash, dried food residues and build up. |
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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 drinks were observed to be stored in food preparation area in front food service area and on shelves in back food preparation area. |
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Core (C) |
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