| 14 Food contact surfaces; clean and sanitized |
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0 |
| 14 0080-04-09-.04(6)(a) Food contact surfaces shall be visually clean. |
out |
Excessive amount of white liquid was observed under both cutting boards, makeshift and hot holding unit, from previous day. An excessive amount of buildup and dried food residues were observed on the slushie/icee machines. |
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Priority Foundation (PF) |
1 |
| 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 |
out |
Employee was observed to fill and place sanitizer first sink basin. Employee was observed to clean two cutting boards with the sanitizer from the basin, then rinse the sanitizer off the cutting boards. Employee did not wash, rinse and sanitizer cutting boards in correct sequence. |
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Priority (P) |
0 |
| 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 |
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Commercially prepared sliced cheese, shredded cheese, Lunchables, deli meat (ham and turkey), cream cheese, bacon, and sour cream were observed to have an internal temperature of 46 to 48 degrees F. |
Person in charge voluntary removed and placed all the foods reference in the violation in the dumpster. Employee denatured all the package foods once place in the dumpster. |
Priority (P) |
3 |
| 24,25 Chemical hazards |
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0 |
| 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 |
out |
Air fresher was observed to be stored with spices and food ingredients on the shelf above the oven in the food service area. |
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Priority Foundation (PF) |
0 |
| 30,31 Food temp controls |
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0 |
| 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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The small cold holding unit in the retail area was observed to have an ambient temperature of 48.6 degrees F. |
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Priority Foundation (PF) |
0 |
| 34 Food Properly labeled |
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| 34 0080-04-09-.03(6)(b) Food Label (common name, ingredient list, allergens, quantity, name & address of manufacturer), bulk food card/sign/placard; exempt for bulk unpackaged foods portioned to co... |
out |
The establishment is bagging in house ice for retail sales. Several bags of ice were observed to be offered for sale were missing required information such as name and address of manufacturer. |
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Priority Foundation (PF) |
0 |
| 35,36 Pests & contamination |
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0 |
| 35,36 36 Contamination prevented during food preparation, storage or display |
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| 35,36 0080-04-09-.03(3)(b)1 Preventing packaged and unpackaged food contamination by separation, packaging, and segregation methods |
out |
Chicken breading flour was observed to be stored in black grocery bags on shelves next to the microwave above the chicken preparation area of the food service. |
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Priority (P) |
1 |
| 37 Personal Cleanliness |
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0 |
| 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 |
out |
Employee was observed to have fabric bracelets and a ring with rough edges while conduct food service operations and preparation. |
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Core (C) |
0 |
| 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. |
out |
Employee's engaging in food handling and food preparation activities were observed to have facial hair with no beard restraints. Employee working in the food service area, engaging in food service operations were observed not to hair restraints. |
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Core (C) |
0 |
| 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 |
out |
White cutting board on metal rack in food service utensils and equipment area was observed to be heavy scored and stained. Large white cutting board was observed to be heavy scored and stained. |
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Priority (P) |
1 |
| 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 |
out |
Cardboard was observed to be lining rack of packaged foods in the retail display aisles. |
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Core (C) |
0 |
| 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. |
out |
The rolling card, in the walk in cold holding unit was observed to have excessive amount of dried food residues and build up. This cart was storing potatoes on top, and raw chicken on the bottom shelf. |
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Core (C) |
0 |
| 51,52 Facilities |
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0 |
| 51,52 52 Physical facilities installed, maintained, clean |
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| 51,52 0080-04-09-.06(5)(a) Maintained in good repair |
out |
Several of the ceiling titles in the food service preparation area were observed to be damage, heavily water stained and bulging from water damage. |
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Core (C) |
0 |