| 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 to handle, crack, and pour raw shell eggs and raw bacon on flat top grill with single use gloves on. Employee did not remove single use gloves and wash their hands before moving on to handling utensils and equipment. |
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Priority (P) |
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| 08 Adequate handwashing sinks properly supplied and accessible |
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| 08 0080-04-09-.05(2)(e)1 Handwash sink shall only be used for washing hands; accessible at all times |
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The handwashing sink near the three-compartment sink was observed to have several sheet pans stack on the sink basin making inaccessible. |
Person in charge removed sheet pan from hand washing sink at the time of inspection. |
Priority Foundation (PF) |
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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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The vegetable chopper located at the back food preparation table was observed to have dried food residues on the blades. |
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Priority Foundation (PF) |
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| 14 0080-04-09-.04(6)(b)1 Food contact cleaning frequency; 4 hours at ambient temperature |
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The bottom of the hot holding cutting board was observed to have excessive amount of dried food residues. |
Person in charge voluntary removed and clean the bottom (Clean in Place) part of the equipment and moved to cutting board back to the three-compartment sink for washing, rinsing and sanitizing. |
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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A plastic container of turkey deli being stored in the walk-in cold holding unit was observed to have an internal temperature of 47.6-degree F. A block of white cheese being prepared and stored on the front food service preparation was observed to have an internal temperature of 48.9-degree F. |
Person in charge voluntary discarded these foods referenced in the violation in the trash at the time of inspection. |
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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A container of deli meat turkey and deli meat ham located in the front preparation service makeshift unit was observed to not have preparation date/expiration or discard date. |
Person in charge voluntary discarded these foods referenced in the violation in the trash at the time of inspection. |
Priority (P) |
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| 32 Approved thawing methods |
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| 32 0080-04-09-.03(5)(a)3 Thawing shall be performed in a refrigerator (under 41F) or submerged in cold running water. |
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A unopened roll of chili was observed to be thawing at the sink basin of the three-compartment sink. |
Employee moved the unopen roll of chili to the walk-in cold holding unit of the food service at the time of inspection. |
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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Both sides of the makeshift cutting board was observed to have excessive amount of heavy scoring. |
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Priority (P) |
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| 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. |
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The bag in the box soda metal racks were observed to have an excessive amount of dust and dried food residues. The fryers and flat top grill were observed to have excessive amount of grease and dried food residues on the sides of the equipment. |
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Core (C) |
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| 51,52 Facilities |
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| 51,52 52 Physical facilities installed, maintained, clean |
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| 51,52 0080-04-09-.06(5)(b) Physical facilities shall be cleaned as often as necessary |
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An excessive amount of dried food residues and trash was observed on the floor in the walk-in cold holding of the food service. |
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Core (C) |
1 |