| 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 on food preparation counter with utensils and open foods present. |
Person in charge voluntary discarded employee's personal drink in trash during routine inspection. |
Priority (P) |
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| 16,17,18 cooking, reheating, cooling |
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| 16,17,18 17 Reheating procedures for hot holding |
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| 16,17,18 0080-04-09-.03(4)(c)3 Reheated for Hot holding -Commercially processed (135F) |
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Employee reheated sausage biscuits and internal temperature was checked with TDA probe thermometer at 128 degrees F. |
Employee reheated biscuits and internal temperature was re-checked at 187 degrees F. |
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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Cubed ham in the top makeshift unit at the food preparation area had an internal temperature of 49 degrees F. A container of sliced ham deli meat in the makeshift unit had an internal temperature of 64 degrees F. Several Temperature control for safety foods in the open air cold holding unit were observed to have an internal temperature of 45 to 60 degrees F. These items included chicken wraps, TCS salads with chicken, hard boiled eggs, meat and cheese sticks, "keep Refridgerated" juices, vegetables, burritos and yogurts. |
Person in charge voluntary removed and discarded all the foods referenced in the violation in the trash during the routine inspection. |
Priority (P) |
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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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Ambient temperature of the open-air retail cold holding unit was observed to be 47.9 degrees 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)(c)2 Storage or display of packaged food in contact with water or ice |
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Several boxes of packages foods in the walk in freezer were observed to have excessive amount of ice buildup on the boxes. |
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Core (C) |
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| 35,36 0080-04-09-.03(3)(e) Food shall be stored in a clean location, not exposed to contamination, at least 6 inches above the floor. Food shall not be stored in prohibited areas such as: locker/ch... |
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Several boxes of package foods in the walk in freezer were observed to be stored directly on the floor. |
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Core (C) |
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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 was observed to have rings with setting on while wearing single use gloves. |
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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(2)(b)6 Nonfood-contact surfaces shall be designed and constructed to allow easy cleaning and to facilitate maintenance |
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Several of the racks and bottom storage racks in the food preparation were observed to be lined with cardboard. |
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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 items, including drinks were observed to be stored over bag in the box soda syrup near the food service entrance. |
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Core (C) |
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