| 08 Adequate handwashing sinks properly supplied and accessible |
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0 |
| 08 0080-04-09-.06(3)(a)2 Handwashing sinks, properly supplied with soap |
out |
There was no soap observed to be available in the employee unisex restroom. Handwashing sinks must be properly supplied with soap. |
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Priority Foundation (PF) |
1 |
| 08 0080-04-09-.06(3)(a)3 Handwashing sinks, properly supplied with drying devices |
out |
There were no paper towels or drying devices observed to be available at the primary food service hand sink or the unisex employee restroom. |
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Priority Foundation (PF) |
1 |
| 13 Food separated and protected |
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0 |
| 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 |
out |
Observed Raw Pork wrapped in aluminum foil stored with ready to eat Bologna in the food service prep cooler. Raw animal foods must be kept separate from ready to eat foods at all times. |
Management separated the raw pork from the ready to eat foods during inspection. |
Priority (P) |
2 |
| 19,20 safe temperature holding |
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0 |
| 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 |
out |
Hot Dogs and Deli Bologna stored in the food service storage cooler were observed to be between 46*F and 48*F; out of the safe cold holding temperature range of 41*F and below. Product was checked with a TDA probe thermometer. |
Management discarded referenced product during inspection. |
Priority (P) |
2 |
| 21,22 Date & Time for food safety |
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0 |
| 21,22 21 Date Marking and Disposition |
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0 |
| 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 |
Observed opened packages of Deli Ham, Turkey, and Bologna stored in the food service prep cooler to not be date marked with a preparation or discard date. Date Marking Requirements; 6 days beyond the day of creation; exceptions are commercially made deli salads, hard cheeses, semi-soft cheeses, cultured dairy products, preserved fish, dry fermented sausages, or salt-cured products. |
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Priority (P) |
2 |
| 30,31 Food temp controls |
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0 |
| 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. |
out |
The ambient temperature of the food service storage cooler was observed to be 51*F, equipment was unable to provide safe food temperatures. Equipment for cooling, heating, cold holding, and hot holding food must be sufficient in number and capacity to provide safe food temperatures. |
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Priority Foundation (PF) |
0 |
| 37 Personal Cleanliness |
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| 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 |
Employee working in food service does not have hair properly restrained, long hair worn down on shoulders while working with food. 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. |
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Core (C) |
0 |
| 38,39 wiping cloth & washing produce |
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0 |
| 38,39 38 Wiping cloths properly used and stored |
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| 38,39 0080-04-09-.03(3)(d)4 Wiping cloths shall be maintained dry or held in sanitizer; free of debris; wiping cloth storage containers are stored off the floor |
out |
Observed soiled wiping cloths stored on the food service flat top grill, oven, and on the washing side of the 3bay sink, not in sanitizer as required. Wiping cloths must be maintained dry or held in sanitizer; free of debris; wiping cloth storage containers are stored off the floor |
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Core (C) |
0 |
| 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 |
out |
Observed the poly cutting board at the food service sandwich making station to be heavily scored and discolored, no longer smooth and easily cleanable. In need of resurfacing or replacing. Food contact equipment surfaces must be safe, durable, corrosion-resistant, nonabsorbent, smooth, and easily cleanable. |
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Priority (P) |
0 |
| 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. |
out |
The facilities sanitizer concentration test strips were observed to be out of date with a use by date of 1/1/2025. |
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Priority Foundation (PF) |
3 |
| 44,45 0080-04-09-.04(5)(a)4 Warewashing equipment shall be cleaned before use, to prevent recontamination, and at least every 24 hours if used. |
out |
Observed heavy food residue and debris build-up in the 3rd basin (sanitizing basin) of the 3-bay sink. Warewashing equipment shall be cleaned before use, to prevent recontamination, and at least every 24 hours if used. |
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Core (C) |
1 |
| 46 Non-food contact surfaces clean |
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| 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 |
Heavy Grease spill accumulation was observed on tabletop under the flat top grill. Observed heavy buildup of grease residue and dust on the hood vent above the fryer and flat top grill, in need of cleaning.
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Core (C) |
5 |
| 47,48,49 Plumbing |
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0 |
| 47,48,49 49 Sewage and waste water disposal |
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| 47,48,49 0080-04-09-.05(4)(c) Sewage and waste water properly disposed through public sewer or approved septic system; including condensate drainage |
out |
Observed heavy condensate dripping into a bucket in the food service storage cooler causing standing water, in need of repair. |
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Priority (P) |
1 |