| 08 Adequate handwashing sinks properly supplied and accessible |
in |
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0 |
| 08 0080-04-09-.06(3)(a)2 Handwashing sinks, properly supplied with soap |
out |
There was no hand soap observed to be available in the Women's restroom. |
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Priority Foundation (PF) |
0 |
| 08 0080-04-09-.06(3)(a)3 Handwashing sinks, properly supplied with drying devices |
out |
There were no paper towels or drying devices observed to be available in the Men's restroom. |
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Priority Foundation (PF) |
0 |
| 13 Food separated and protected |
in |
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0 |
| 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 |
out |
Observed Raw Pork in a food container stored with ready to eat bacon and above ready to eat sour cream in the food service prep cooler. Observed Raw shell Eggs stored with ready to eat whole produce in the food service walk in cooler. |
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Priority (P) |
0 |
| 13 0080-04-09-.03(3)(b)1(i)(II) Raw animal foods must be separated by species (unless intentionally combined) |
out |
Observed raw shell Eggs stored above raw Pork in the food service walk in cooler. |
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Priority (P) |
0 |
| 14 Food contact surfaces; clean and sanitized |
in |
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0 |
| 14 0080-04-09-.04(6)(a) Food contact surfaces shall be visually clean. |
out |
Observed a build-up of a green/gray/black moldlike substance on and in the nozzles of the self service frozen zone slushy machine. Observed the top and underside of the poly cutting board at the food service prep station to be stained and discolored, not properly cleaned and sanitized.
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Priority Foundation (PF) |
1 |
| 19,20 safe temperature holding |
in |
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0 |
| 19,20 19 Hot holding temperature |
in |
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0 |
| 19,20 0080-04-09-.03(5)(a)6(i)(I) Hot holding at 135F or above for Time/temperature control for safety foods |
out |
Corndogs, BBQ Pork, Sausage patties, and cooked Ham at the hot holding unit in the food service kitchen area were observed to be between 100*F and 129*F, out of the safe hot holding temperature range of 135*F and above. Product was checked with a TDA probe thermometer. |
Management voluntarily discarded product referenced in violation during inspection. |
Priority (P) |
0 |
| 19,20 20 Cold holding temperature |
in |
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0 |
| 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 |
Deli sliced Turkey stored in the food service sandwich station prep cooler was observed to be 50*F, out of the safe cold holding temperature range of 41*F and below. Product was checked with a TDA probe thermometer. |
Management voluntarily discarded product referenced in violation during inspection. |
Priority (P) |
0 |
| 21,22 Date & Time for food safety |
in |
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0 |
| 21,22 21 Date Marking and Disposition |
in |
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0 |
| 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, ... |
out |
Food containers of Deli Turkey, Ham, Salami, pepperoni, Bologna, sliced Tomatoes, chopped Lettuce, diced Onions, and Cole Slaw stored in the sandwich station prep cooler were observed 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) |
0 |
| 21,22 0080-04-09-.03(5)(a)8 Date Marking; Discard food after 7 days at 41F |
out |
Observed a food container of opened sliced Bologna stored in the food service walk in cooler to have a preparation date of 8/5/25; past the 7-day disposition regulation. Date Marking disposition regulations; Discard food after 7 days at 41*F |
Management voluntarily discarded product referenced in violation during inspection. |
Priority (P) |
1 |
| 35,36 Pests & contamination |
in |
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0 |
| 35,36 36 Contamination prevented during food preparation, storage or display |
in |
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0 |
| 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... |
out |
Observed Sausage gravy stored in a warmer at the food service counter to be uncovered and unprotected. Observed opened Croissants stored in the food service walk in cooler under the condenser fans to be uncovered and unprotected. |
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Core (C) |
0 |
| 42,43 Single service & gloves |
in |
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0 |
| 42,43 42 Single-service articles stored and used |
in |
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0 |
| 42,43 0080-04-09-.04(9)(c)1 Single-service articles protected from contamination |
out |
Observed opened single service knives and forks stored on wire rack next to food service walk in cooler to be uncovered and unprotected. Single-service articles must be protected from contamination. |
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Core (C) |
0 |
| 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 |
in |
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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 |
Observed the poly cutting board at the sandwich making prep station to be scored, no longer smooth and easily cleanable. |
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Priority (P) |
0 |
| 46 Non-food contact surfaces clean |
in |
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0 |
| 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 |
Observed the door tracks of the food service retail sandwich case to have a build-up of old food debris. Observed a build-up of food residue and debris in the bottom of the food service upright storage freezer. |
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Core (C) |
0 |
| 51,52 Facilities |
in |
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0 |
| 51,52 52 Physical facilities installed, maintained, clean |
in |
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0 |
| 51,52 0080-04-09-.06(5)(b) Physical facilities shall be cleaned as often as necessary |
out |
Observed a build-up of trash/debris/oil spillage on the floor under the flat top grill and hot holding area in the food service kitchen area. |
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Core (C) |
0 |