| 04,05 Hygiene |
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| 04,05 4 Eating, Drinking, or Using Tobacco |
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| 04,05 0080-04-09-.02(4)(a) Employees shall eat, drink, or use any form of tobacco only in designated areas |
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Employee was observed to be drinking in food preparation area were open foods were present and other employee drinks were stored on a cart with single use food containers. |
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Priority (P) |
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| 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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Employee was observed to take a drink from personal drink with single use gloves on, employee did not remove single use gloves and wash their hands before returning to food preparation and food handling. |
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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-.06(3)(a)3 Handwashing sinks, properly supplied with drying devices |
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No paper towels or drying device was observed to at the hand washing sink at the food service preparation area near the three-compartment sink. |
Person in charge place paper towels at the hand washing sink next to the three compartment sink at the time of inspection. |
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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The ice deflection shields at the self-serve drink machines were observed to have excessive amount of black/brown build up and resides. |
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Priority (P) |
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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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Corn dogs, pizza sticks (cheese and pepperoni) and chicken wings at the self serve hot holding unit were observed have an internal temperature of 109-120 degrees F. |
Person in charge voluntary discarded these food items referenced in the violation in the trash at the time of 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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The chocolate and vanilla pudding at the open-air cold holding unit had an internal temperature of 50-degree F. TCS deli meat sandwiches at the open-air cold holding unit had an internal temperature of 44 degrees F. The in-house leafy greens salads at the open-air cold holding unit had an internal temperature of 44-45 degree. TCS deli meat sandwiches and leafy green salads had a discard date of 6 July 2023. Sausage patties and sausage rolls in the small food service cold holding unit were observed to have internal temperature of 46-50 degree F. |
Person in charge voluntary discard all foods referenced in the violation in the trash at the time of 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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Date marking system was inconsistent. Several commerically prepared temperature control for safe (such as pepperoni, sausage, ham, Alfredo sauce, food items in walk in cold holding unit and food service cold holding unit area had 30 days, 14 days and 7 days. Date marking system needs to be consistent for items that are not exempt from date marking. |
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Priority (P) |
2 |