| 08 Adequate handwashing sinks properly supplied and accessible |
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0 |
| 08 0080-04-09-.06(3)(a)3 Handwashing sinks, properly supplied with drying devices |
out |
No paper towels were conveniently located to the hand washing sink in the food preparation area. |
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Priority Foundation (PF) |
1 |
| 19,20 safe temperature holding |
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0 |
| 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 |
out |
Sliced honeydew melon with a preparation date of June 14, 2025had an internal temperature of 49.5-degree F. Sliced cantaloupe melon with a preparation date of June 15, 2025, had an internal temperature of 50.2 degrees F. |
Person in charge voluntary discarded the foods referenced in the violation in the trash during the routine inspection. |
Priority (P) |
0 |
| 33 Thermometers provided and accurate |
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0 |
| 33 0080-04-09-.04(5)(b)1 Good Repair and Calibration (Thermometers shall be accurate to plus or minus 2F) |
out |
Facility's food probe thermometer #1 was observed to be verified at 36 degrees F. Facility's food probe thermometer #2 was observed to be verified at 34 degrees F. TDA probe thermometer was verified at 32.4 degrees F. |
Person in charge adjust facility's food probe thermometers (both) during routine inspection to 32.0 degrees F.
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Priority Foundation (PF) |
1 |
| 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 |
Diced peppers not currently be activity used in preparation was observed to be stored uncovered and unprotected on arrival during the routine inspection. |
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Priority (P) |
0 |
| 42,43 Single service & gloves |
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0 |
| 42,43 42 Single-service articles stored and used |
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0 |
| 42,43 0080-04-09-.04(5)(b)3 Single-service articles shall not be reused. |
out |
Several single use containers were observed to have been washed and where stated on the clean drainage boards and among clean ready to use stacked dishes. |
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Priority (P) |
1 |
| 44,45 Utensils and equipment |
in |
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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 |
The large green and blue cutting boards were observed to be heavy scored. |
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Priority (P) |
0 |