| 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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Employee's personal drink was observed to be stored on front food preparation area, next to food items and single use food handling items. |
Employee voluntary removed and discarded personal drink during routine inspection. |
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 re-enter the food service preparation area. Employee was previously outside and on re-entry to the food service did not wash their hands before placing single use gloves on. Discussed with employee when re-enter the food service preparation area, employee needs to wash their hands before placing a single use pair of gloves on and resuming food service operations. |
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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-.06(3)(a)3 Handwashing sinks, properly supplied with drying devices |
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On arrival the facility, no paper towels or drying devices were available for use at the hand washing sink at the front food service hand washing sink. |
Employee restocked hand washing sink with paper towels during routine inspection. |
Priority Foundation (PF) |
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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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Nozzles of the self serve drink machine and nozzles of the self-serve coffee machines were observed to have excessive amount of buildup and dried food residues. |
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Priority Foundation (PF) |
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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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On arrival to the facility, two sanitizer buckets and the sanitizer basin of the three-compartment sink were observed to be set up. Sanitizer concentration was checked and recorded at 0 ppm. Employee indicated the facility did not have an approved sanitizer on site. |
Person in charge obtained approved sanitizer from another facility. Sanitizer was added to sanitizer buckets and sanitizer basin for recheck at 200 ppm. |
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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Precooked sausage patties and precooked scramble eggs on metal tray at the top of the TCS makeshift unit were observed to have internal temperature range of 46.7 to 48.2 degrees F. |
Person in charge voluntary discarded food referenced in the violation in the trash during routine 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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Plastic container of pulled pork in the TCS makeshift unit of the food service was observed to not have a open/preparation date or discard/expiration date. |
Person in charge voluntary discard the foods referenced in the violation in the trash during the routine inspection. |
Priority (P) |
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| 21,22 0080-04-09-.03(5)(a)8 Date Marking; Discard food after 7 days at 41F |
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King Hawaiian ham and cheese at the open air grab and go cold holding unit had a discard/expiration date of June 5, 2025 at 2:59 pm. Spicy dippin chicken wrap in the TCS makeshift unit was observed to have discard/expiration date of June 5, 2025 at 8:12 am. |
Person in charge voluntary discard the foods referenced in the violation in the trash during the routine 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(2)(a) Chemicals shall be stored separate from food, utensils, equipment, and single service items |
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Oven cleaner was observed to be stored over bag in a box soda syrup in the back storage area. Windex was observed to be stored sideways in the storage cabinet with single use food containers and package foods. |
Employee removed chemical referenced in the violation to designated area during routine inspection. |
Priority Foundation (PF) |
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| 40,41 Utensils |
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| 40,41 41 Utensils, equipment, and linens; stored, dried, and handled |
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| 40,41 0080-04-09-.04(9)(d)1 Cleaned and sanitized utensils are handled, displayed, or dispensed to protect from contamination of food |
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Clean ready to use cutting stored behind facet at the three compartment sink. |
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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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Raw chicken makeshift unit in the food service was observed to have excessive dried food residues and build up on the top, bottoms, corners, and back drain plate. |
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Core (C) |
2 |