| 08 Adequate handwashing sinks properly supplied and accessible |
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0 |
| 08 0080-04-09-.06(3)(a)3 Handwashing sinks, properly supplied with drying devices |
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The hand Air Dryer in the unisex restroom was observed to be broken and not working and there were no paper towels observed to be available at time of inspection. |
Management placed paper towels in the restroom during inspection. |
Priority Foundation (PF) |
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. |
out |
Observed the food contact nozzle of the self-service frozen Coke machine at the self-service counter to have a buildup of a green/fuzzy moldlike substance, in need of cleaning and sanitizing. |
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Priority Foundation (PF) |
0 |
| 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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Chili, Beef crumbles, Sausage crumbles, Sliced marinated Mushrooms, Sliced Tomatoes, Diced Green Peppers, and shredded Mozzarella Cheese stored in the food service prep cooler were observed to be between 46*F and 54*F, out of the safe cold holding range of 41*F and below. Product was checked with a TDA probe thermometer. |
Management discarded product referenced in violation during inspection. |
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-.03(5)(a)5 Cooling Methods (shallow pans, smaller portions, rapid cooling equipment, stirring, ice bath, ice as ingredient) |
out |
Observed Gravy cooling in the walk-in cooler in a deep plastic container with a tight-fitting lid. Inspector educated food service employee on proper cooling practices during inspection. |
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Priority Foundation (PF) |
0 |
| 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. |
out |
The ambient temperature of the food service prep cooler was observed to be 48.9*F and was not providing safe food temperatures at time of inspection. |
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Priority Foundation (PF) |
0 |
| 44,45 Utensils and equipment |
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0 |
| 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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Observed the white poly cutting board at the food service sandwich prep station to be heavily scored and discolored, no longer smooth and easily cleanable. |
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Priority (P) |
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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 facilities sanitizer concentration test strips were observed to be out of date with a use by date of August 15, 2025. |
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Priority Foundation (PF) |
0 |