| 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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Observed food service employee handling writing instrument and pad to take customer orders, barehand contacting the food contact surface of single service articles, handle in use utensils, and prep foods while only changing gloves, did not wash hands between glove changes. Handwashing regulations state, Wash hands immediately before engaging in food preparation including working with exposed food, clean equipment and utensils, and unwrapped single-service articles; donning gloves. |
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Priority (P) |
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| 06,07 0080-04-09-.02(3)(d) Food employees shall clean their hands in a handwashing sink |
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Observed food service employee washing hands in the 3-bay sink. Food employees must clean their hands in a handwashing sink. |
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Priority Foundation (PF) |
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| 14 Food contact surfaces; clean and sanitized |
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| 14 0080-04-09-.04(6)(b)1 Food contact cleaning frequency; 4 hours at ambient temperature |
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Observed a build-up of old food residue and debris from previous days use on the food service patty press; not properly cleaned and sanitized. Referenced equipment has not been in use this day. |
Management cleaned and sanitized equipment referenced in violation during inspection. |
Priority (P) |
1 |
| 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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Chicken Tenders at the food service hot holding case were observed to be between 120*F and 127*F; out of the safe hot holding temperature range of 135*F and above. Product was checked with a TDA probe thermometer. |
Management discarded product referenced in violation during inspection. |
Priority (P) |
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| 35,36 Pests & contamination |
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| 35,36 35 Insects, rodents, and animals not present |
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| 35,36 0080-04-09-.06(2)(b)3 Insect control devices shall not be installed over food preparation, clean equipment, utensil, single service items. |
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Observed a rodent glue trap stored on wire rack above single service food wrappers in the food service kitchen area. Insect control devices must not be installed over food preparation, clean equipment, utensil, single service items.
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Core (C) |
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| 40,41 Utensils |
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| 40,41 41 Utensils, equipment, and linens; stored, dried, and handled |
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| 40,41 0080-04-09-.04(9)(a)1 Equipment and utensils are allowed to air-dry or used after adequate draining |
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Observed clear food containers to be wet stacked on shelf under prep table where the hot held Chili and Hot Dogs are located in the food service kitchen 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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Observed the poly cutting board at the sandwich making prep station in the food service kitchen area to be 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) |
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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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Observed the facilities sanitizer concentration test strips to be severely water damaged and unusable, the facility did not have any replacement test kits available. |
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Priority Foundation (PF) |
1 |