| 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 employee operating register, handling customers, products, and then don gloves and handle foods for a customer without washing hands first. 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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| 08 Adequate handwashing sinks properly supplied and accessible |
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| 08 0080-04-09-.05(2)(e)1 Handwash sink shall only be used for washing hands; accessible at all times |
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Observed a metal rack stored in front of the primary hand sink in the food service kitchen area, causing the hand sink to not be easily accessible. Handwash sink must only be used for washing hands and accessible at all times. |
Management moved the rack to make the hand sink accessible during inspection. |
Priority Foundation (PF) |
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| 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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4 Corndogs, a pan of Chicken Wings, and a Chicken Sandwich stored in the food service hot holding case were observed to be between 118*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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| 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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Deli sliced Bologna, Ham, Turkey, Lettuce, Tomatoes, and commercially prepared Egg rounds stored in the food service prep cooler/sandwich making station were observed to be between 47*F and 49*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) |
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| 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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Observed Deli sliced Bologna, Turkey, and Corndogs stored in the food service storage cooler to be dated beyond the 7-day date marking period with a preparation date of 2/4/26, 1/28/26, and 2/4/26 and discard dates of 2/11/26, 2/5/26, and 2/12/26. 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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Management corrected the referenced dates during inspection. |
Priority (P) |
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| 21,22 0080-04-09-.03(5)(a)8 Date Marking; Discard food after 7 days at 41F |
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Observed a food container of Hot Dogs and a food container of Chili stored in the food service storage cooler to be past the 7-day discard period with discard dates of 1/28/26 and 1/30/26. Date Marking Disposition Requirements; Discard food after 7 days at 41*F. |
Management discarded referenced product 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-.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. |
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Observed the food service prep cooler to have an ambient temperature of 50*F; equipment was not able 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) |
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| 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 food containers stored on the floor in the back food service area next to the mop sink. Single-service articles must be protected from contamination, stored 6in off of the floor. |
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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 food service sandwich making station to be heavily scored and discolored, no longer smooth and easily cleanable. 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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