| 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 be in restroom; after leaving the restroom the employee removed several food service items for preparation from the walk in cold holding unit and entered the food service preparation area to engage in preparation of food and food handling. Employee did not wash their hands after leaving the restroom before entering the cold holding unit to handle foods or on entering into the food service area for food preparation. |
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Priority (P) |
0 |
| 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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Self-serve ice deflection shield was observed to have excessive amount of buildup and black residues. The soda nozzles had an excessive amount of buildup and dried residues. The coffee machine nozzles had an excessive amount of dried food residues and build up. |
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Priority Foundation (PF) |
2 |
| 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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Nacho cheese at the self-serve grab and go station hand an internal temperature of 91 degrees. The chili at the self-serve grab and go station hand an internal temperature of 97 degrees F. |
Person in charge voluntary removed and discarded the food reference in the violation in the trash during the inspection.
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Priority (P) |
3 |
| 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 bag of sausage patties, in the food service preparation makeshift, did not have a preparation/open or discard date. A plastic clear container of brat/sausages in walk in cold holding unit, did not have a preparation/open or discard date. A case of chicken corn dogs in the food service preparation makeshift did not hot have a preparation/open or discard date. A bag of sausage (second bag), in the walk in cold holding, did not have an open or discard date. A bag of hot dogs in the walk in cold holding unit did not have an open/preparation or discard date. |
Person in charge voluntary removed and discarded the food reference in the violation in the trash during the inspection.
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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 |
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Sub turkey deli meat has a preparation date of 11/19 at 6:00 am and discard date of 11/26 at 6:00 am. Breakfast ham and a preparation date of 11/25 at 6:55 am and discard date of 12/02 at 6:55 am. A container of pepperoni had a preparation date of 11/17 at 12:42 pm and discard/experation date of 11/24 at 12:42 pm. These observeation were made in the food service preparation makeshift unit. |
Person in charge voluntary removed and discarded the food reference in the violation in the trash during the inspection.
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Priority (P) |
0 |
| 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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Single use food containers were observed to be stored not inverted on the food preparation table. Single use food wraps papers were observed to be stored not inverted on the top food preparation table. Several boxes of single use cups and lids were observed to stored directly on the floor in the food service area. |
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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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Several of the containers on the storage racks above the three-compartment sink were observed have stickers still adhered to the container. These containers were stacked with the stickers in contact with the food contact surface of the container. |
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Priority (P) |
0 |