| 01 PIC present, Knowledgeable, Duties |
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| 01 0080-04-09-.02(1)(b) Demonstration of knowledge |
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Person in charge was not able to demonstrate knowledge when asked basic food safety questions such as proper cooking temperatures, cold holding temperatures, or hot holding temperatures. |
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Priority Foundation (PF) |
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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 with single use gloves to not remove their single use gloves and washing their hands after handling raw shell eggs. After pouring raw shell eggs on flat top grill, employee handled utensils, and food contact equipment. Discuss with employee that after handling raw shell eggs, need to remove single use gloves and wash hands before handling any food contact equipment or utensils. |
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Priority (P) |
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| 06,07 0080-04-09-.02(3)(d) Food employees shall clean their hands in a handwashing sink |
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Employee was observed to be wash their hands in the mop sink. |
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Priority Foundation (PF) |
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| 13 Food separated and protected |
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| 13 0080-04-09-.03(3)(b)1(i)(I) Raw animal foods must be kept separate from ready to eat foods at all times |
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Raw ham, that requires to manufacture's cooking instructions to be cooked to 165 degrees F, was observed to be stored in makeshift unit over ready to eat deli meats. |
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Priority (P) |
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| 19,20 safe temperature holding |
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| 19,20 19 Hot holding temperature |
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| 19,20 0080-04-09-.03(5)(a)6(i)(I) Hot holding at 135F or above for Time/temperature control for safety foods |
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Chicken wings, corn dogs and tornado roller grill snacks, in the front hot holding unit were observed to have internal temperature of 107 to 131 degrees F. Scramble eggs in plastic container sitting on the chest freezer in the back food service area were observed to have internal temperature of 107 degrees F. |
Person in charge voluntary removed the foods referenced in the violation and discarded during the routine inspection.
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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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Chili and gravy in the standing fridge were observed to not have a preparation/open or discard/expiration date. |
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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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Corn beef in plastic container in the bottom of the makeshift unit had a date of 7/31/25. Bolonga in plastic container in the bottom of the makeshift unit that was in a Ziplock bag had a date of 2/11/2025. |
Person in charge voluntary discard the foods referenced in the violation during the routine inspection.
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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)(c)2 Storage or display of packaged food in contact with water or ice |
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An excessive amount of water was observed on the bottom of the makeshift unit, and in contact with plastic storage containers with ready to eat foods. |
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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(1)(a) Food contact equipment surfaces shall be safe, durable, corrosion-resistant, nonabsorbent, smooth, and easily cleanable |
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Makeshift cutting board was observed to be heavy scored. |
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Priority (P) |
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| 44,45 45 Warewashing facilities installed, maintained, and used; test strips |
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| 44,45 0080-04-09-.04(3)(b)4 Test Kits to measure concentration of sanitizing solutions. |
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Facility is using Bleach as approved sanitizer and did not have bleach sanitizer strips available for use. |
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Priority Foundation (PF) |
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