| 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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Observed food service employee operate label machine, leave prep area, return and wipe down counter with soiled wiping cloth, and then start prepping and making Pizzas without washing hands and changing gloves. Must Wash hands immediately before engaging in food preparation including working with exposed food, clean equipment and utensils, and unwrapped single-service articles; donning gloves. |
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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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Observed old sticker residue and old food residue/debris in contact with the food contact surface of stacked containers stored clean on the rack across from the 3-bay sink in the back area of the food service kitchen: not properly cleaned and sanitized. Observed a build-up of a black moldlike substance on the nozzles of the self-service frozen Lemonade machine and the food contact surface of the self-service f'real Milkshake machine: not properly cleaned and sanitized. Observed bag in box soda nozzles in direct contact with the floor in the bag in box storage room. |
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Priority Foundation (PF) |
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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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Observed opened leafy greens stored in the food service walk in cooler to not be date marked. Observed Iced Coffee at the self-service counter to not be date marked. Date Marking Requirements; 6 days beyond the day of creation; exceptions are commercially made deli salads, hard cheeses, semi-soft cheeses, cultured dairy products, preserved fish, dry fermented sausages, or salt-cured products. |
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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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On todays inspection date of 7/15/25 I Observed food containers stored in the food service walk in cooler of Mac and Cheese with a preparation date of 6/29/25 and a discard date of 7/6/25, Opened Johnsonville Hot Dogs and Jalapeno/Cheddar Dogs with a preparation date of 7/4/25 and a discard date of 7/11/25, and Opened Johnsonville Smoky Cheddar Dogs and Chipotle Dogs with a preparation date of 7/3/25 and a discard date of 7/10/25. Date Marking Disposition Requirements; Discard food after 7 days at 41*F. |
Management discarded referenced product during inspection. |
Priority (P) |
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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)(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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Observed BBQ Rib Patties, Chicken patties, flat Bread, Bosco sticks, and Cheese sticks stored in the Deli Walk in freezer to be uncovered and unprotected. Observed a pan of cooked chicken tenders stored in the Deli Walk in cooler to be uncovered and unprotected. Observed a pan of shredded cheese stored in the Deli prep cooler to be uncovered and unprotected. 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/changing room, toilet room, garbage room, mechanical room, or under sources of contamination. |
Management covered referenced product during inspection. |
Core (C) |
1 |
| 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)(a)1 Equipment and utensils are allowed to air-dry or used after adequate draining |
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Observed clear food containers stored on the rack across from the 3 bay sink to be wet stacked. Equipment and utensils are allowed to air-dry or used after adequate draining. |
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Core (C) |
1 |
| 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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Observed condensate dripping and pooling in the bottom of the food service prep cooler causing standing water. |
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Priority (P) |
0 |