| 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 enter the food service area from the retail area, employee immediately place a pair of single use gloves on to engage in handling of foods, equipment and single use items. Several employees' was observed several times to enter into the food service area to engage in food handling and food equipment handling, these employee did not wash their hands before placing single use gloves. One employee was observed to take a customer an order with single use gloves on outside the establishment and did not remove their single use gloves before returning to the food service preparation area. |
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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-.06(3)(a)3 Handwashing sinks, properly supplied with drying devices |
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No paper towels were conveniently available to the hand washing sink in the back food service area on arrival to the facility. |
Person in charge placed a roll of paper towels at the designated hand washing sink during the routine inspection. |
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 shell eggs were observed to be stored over ready to eat hot dog buns in the small TCS cold holding unit at the food service area. Ready to eat hot dog buns were observed on the same shelf as a container of raw ground beef. |
Person in charge moved the ready to eat hot dog buns to top rack over the raw animal proteins during the inspection. |
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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The underside of the makeshift cutting board had an excessive amount of dried food residues, black and brown residues on the bottom of the board. An excessive amount of buildup and dried food residues were observed on the black sides and cutting board holding claps. |
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Priority Foundation (PF) |
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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 low moisture bag of white shredded cheese and a package of "keep refrigerated" yellow sliced cheese were observed to have internal temperature of 52-53 degrees F. This observation was made in the back cold holding unit at the storage area. 8 package temperature control for safety pizzas in the beer walk in cold holding unit were observed to have an internal temperature of 47-48 degrees F. |
Person in charge voluntary discarded these foods referenced in the violation in the trash 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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A container of hot dogs in water and a Ziplock bag of commercially prepared chili, open can of beans and an open can of chili were observed to not have an open/preparation date or a discard/expiration date. Person in charge did not know when these food items were opened or prepared. |
Person in charge voluntary discarded these foods referenced in the violation in the trash during the routine inspection.
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Priority (P) |
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| 30,31 Food temp controls |
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| 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 back cold holding standing unit was observed to have an ambient temperature of 54.1- degrees F. The establishment's temperature monitoring devices indicated a temperature of 51-degrees F. |
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Priority Foundation (PF) |
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| 42,43 Single service & gloves |
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| 42,43 42 Single-service articles stored and used |
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| 42,43 0080-04-09-.04(9)(c)1 Single-service articles protected from contamination |
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Several stacks of single use food containers were observed to be stored not inverted and uncovered/unprotected on the storage rack above the pizza oven. Several single use food containers were observed to be stored in a cardboard box uncovered and unprotected under the center food service preparation table. |
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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(2)(b)6 Nonfood-contact surfaces shall be designed and constructed to allow easy cleaning and to facilitate maintenance |
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The floor in front of the deep fryer was observed be lined with cardboard. |
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Core (C) |
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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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The establishment did not have Quat test strips available for use. The establishment did have chlorine test strips but is using Quat based sanitizer according to the Person in Charge. |
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Priority Foundation (PF) |
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| 50 Toilet facilities; constructed, supplied, cleaned |
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| 50 0080-04-09-.06(3)(b)2 Toilet tissue available in toilet room |
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No toilet tissue was available for use in the employee restroom during routine inspection. |
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Priority Foundation (PF) |
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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)(a) Maintained in good repair |
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Several of the ceiling titles above the back cold holding unit in the back storage room were observed to have water damage. |
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Core (C) |
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| 53 Ventilation, lighting, and designated areas used |
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| 53 0080-04-09-.06(2)(b)2 Ventilation/hood system/filtration installed not to cause contamination |
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An excessive amount of grease and build up was observed on the vent hood above the deep fryers and flat top grill. |
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Core (C) |
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