| 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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There were no paper towels or drying devices observed to be available at the primary hand sink in the food service kitchen area at time of inspection. Handwashing sinks must be properly supplied with drying devices. |
Management filled paper towels during inspection. |
Priority Foundation (PF) |
0 |
| 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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Observed Raw Chicken stored with and above ready to eat Tortillas and Blueberry Muffins on wire rack on the right side of the walk-in cooler. Raw animal foods must be kept separate from ready to eat foods at all times. |
Management moved raw Chicken to the bottom of the wire storage rack in the walk-in cooler. |
Priority (P) |
1 |
| 19,20 safe temperature holding |
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0 |
| 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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Foods observed not held at 135*F or above during hot holding, store prepared Sausage/Egg/Cheese biscuit, Bacon/Egg/cheese biscuit, and Ham Biscuit not maintained at 135*F at time of inspection, internal temperatures checked with TDA probe food thermometer ranging from 107*F-111*F at time of inspection. |
Management voluntarily discarded product during inspection. |
Priority (P) |
4 |
| 21,22 Date & Time for food safety |
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0 |
| 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, ... |
out |
Opened Marinated Mushrooms, Beef topping, and Sausage crumbles stored in the Pizza topping cooler in the food service kitchen area were observed to not be date marked at time of inspection. |
Management dated the product referenced in violation during inspection. |
Priority (P) |
0 |
| 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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Observed raw Pork thawing at ambient temperature on the food service prep table and fully cooked Hamburger patties thawing at ambient temperature on top of the Pizza chest freezer in the food service kitchen area at time of inspection. Thawing must be performed in a refrigerator (under 41*F) or submerged in cold running water. |
Management moved referenced product to refrigerated cooler during inspection. |
Core (C) |
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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Observed single service Pizza boxes stored directly on the floor between upright storage freezer #1 and #2 and single service Pizza slice boxes stored on rack in the food service kitchen area to not be inverted. |
Management inverted Pizza boxes and stored Pizza boxes off of the floor during inspection. |
Core (C) |
0 |
| 53 Ventilation, lighting, and designated areas used |
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0 |
| 53 0080-04-09-.06(2)(b)1 Light bulbs shall be shielded or shatter-resistant over food preparation or storage. |
out |
Light bulbs in the hot holding self-service grab n go case were observed to be peeling, no longer shatter proof, in need of replacement. Light bulbs must be shielded or shatter-resistant over food preparation or storage. |
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Core (C) |
2 |