| 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 black moldlike substance on the inside deflector shield of the bulk ice machine in the back food service kitchen area. |
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Priority Foundation (PF) |
1 |
| 16,17,18 cooking, reheating, cooling |
in |
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0 |
| 16,17,18 17 Reheating procedures for hot holding |
in |
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0 |
| 16,17,18 0080-04-09-.03(4)(c)3 Reheated for Hot holding -Commercially processed (135F) |
out |
3 Bags of commercially processed Chili being reheated were observed to be 113*F after the 2-hour reheating period. Product was checked with a TDA probe thermometer. |
Management voluntarily discarded product referenced in violation during inspection. |
Priority (P) |
0 |
| 16,17,18 0080-04-09-.03(4)(c)4 Reheating for hot holding shall be completed within 2 hours. |
out |
3 bags of commercially prepared Chili that was being reheated since 10 am was observed to be 113*F at 12:25 pm. Reheating for hot holding must be completed within 2 hours, and commercially processed foods must be at 135*F within 2 hours. |
Management voluntarily discarded product referenced in violation during inspection. |
Priority (P) |
0 |
| 24,25 Chemical hazards |
in |
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0 |
| 24,25 25 Chemicals identified, stored, and used |
in |
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0 |
| 24,25 0080-04-09-.07(1) Chemicals shall have identifying Information |
out |
Observed an unlabeled chemical bottle containing an unidentified chemical stored on a gray cart in the back food service area across from the 3-bay sink. |
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Priority Foundation (PF) |
0 |
| 35,36 Pests & contamination |
in |
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0 |
| 35,36 35 Insects, rodents, and animals not present |
in |
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0 |
| 35,36 0080-04-09-.06(2)(b)5 Outer Openings - Protected |
out |
Observed a gap between the floor and the bottom of the exit door, causing an unprotected outer opening in the back food service area by the walk-in cooler, in need of a door sweep. |
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Core (C) |
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)(b)1 Preventing packaged and unpackaged food contamination by separation, packaging, and segregation methods |
out |
Observed packaged buns stored next to the primary hand sink in the food service kitchen area without a splash guard to protect from hand sink overspray. |
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Priority (P) |
0 |
| 35,36 0080-04-09-.03(3)(c)2 Storage or display of packaged food in contact with water or ice |
out |
Observed food containers stored in the food service storage cooler to be sitting directly in liquid spillage/condensate build-up inside of the storage cooler. Observed packaged Chili stored in the walk-in freezer to have a build-up of frozen condensate on the package |
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Core (C) |
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 shredded cheese stored in the food service storage cooler to be uncovered and unprotected. Observed Chicken wings stored in the food service storage freezer to be uncovered and unprotected. Observed a large food container of cut onions stored on the food service prep table from the beginning of the inspection until the end of the inspection to be uncovered and unprotected. |
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Core (C) |
0 |
| 37 Personal Cleanliness |
in |
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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 |
Observed a food service employee not wearing a beard restraint while working with food in the food service area. Food employees must wear hair restraints such as hats, hair coverings or nets, beard restraints, and clothing that covers body hair while working with exposed food. |
|
Core (C) |
1 |
| 40,41 Utensils |
in |
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0 |
| 40,41 41 Utensils, equipment, and linens; stored, dried, and handled |
in |
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0 |
| 40,41 0080-04-09-.04(9)(a)1 Equipment and utensils are allowed to air-dry or used after adequate draining |
out |
Observed food containers stored on rack above the 3 bay sink to be wet stacked. Equipment and utensils are allowed to air-dry or used after adequate draining. |
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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 single service cups stored on the floor in the back kitchen area. Single-service articles must be protected from contamination, stored at least 6 inches off the floor. |
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Core (C) |
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 old food, residue, and debris on the shelves of the service counter at the drive thru window area of the food service establishment, not properly cleaned and sanitized. Observed a buildup of old food residue and debris on the doors of the food service storage cooler/freezer, not properly cleaned. |
|
Core (C) |
1 |
| 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 heavy buildup of old food and debris on the floor and under the equipment in the food service kitchen area, not properly cleaned. |
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Core (C) |
0 |
| 53 Ventilation, lighting, and designated areas used |
in |
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0 |
| 53 0080-04-09-.06(4)(c) Designated area for personal items shall be located so that food and equipment are protected from contamination; personal belongings properly stored |
out |
Observed employees' personal jackets stored on top of single service cups in the back food service area. |
|
Core (C) |
0 |