| 06,07 Hand Hygiene |
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0 |
| 06,07 7 No bare hand contact with ready to eat food |
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0 |
| 06,07 0080-04-09-.03(3)(a)1 No bare hand contact with ready to eat food |
out |
Employee was observed to handled ready to eat biscuits at the makeshift unit at the beginning of the inspection. |
Emplyoee discarded foods handled with their bare hands and wash hands then placed a pair of clean single use gloves on for food handling and food preparation. |
Priority (P) |
0 |
| 09,10,11,12 Approved Source |
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0 |
| 09,10,11,12 11 Food in good condition, safe, and unadulterated |
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0 |
| 09,10,11,12 0080-04-09-.03(2)(b)5 Food packages shall be in good condition and protect the integrity of the contents so that the food is not exposed to adulteration or potential contaminants. |
out |
A bag of chips at the retail display aisles and two candy bars at the retail display aisles were observed to have rodent chew marks. |
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Priority Foundation (PF) |
0 |
| 14 Food contact surfaces; clean and sanitized |
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0 |
| 14 0080-04-09-.04(6)(b)1 Food contact cleaning frequency; 4 hours at ambient temperature |
out |
Under side of the makeshift cutting board was observed to have excessive amount of brown liquid and dried food residues/build up. |
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Priority (P) |
0 |
| 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 |
Cole slaw, sliced tomatoes, pickles ("keep refrigerated after opening"), hot dogs, and mayo in the makeshift unit at the food service area were observed to have internal temperature of 49-52 degrees F. |
Person in charge voluntary discarded these foods in the trash at the time of inspection. |
Priority (P) |
0 |
| 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 |
Ambient temperature of the food service makeshift unit was 50.3 degrees F. |
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Priority Foundation (PF) |
0 |
| 35,36 Pests & contamination |
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0 |
| 35,36 35 Insects, rodents, and animals not present |
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0 |
| 35,36 0080-04-09-.06(5)(k) Controlling Pests including evidence of pests and eliminating their presence. |
out |
Roaches were observed throughout the food service area. Rodent droppings were observed at the chip/candy retail display aisles and in the back storage area. Ants were observed under the mop sink in the back storage area and on the self serve dairy creamer machine. |
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Priority Foundation (PF) |
0 |
| 46 Non-food contact surfaces clean |
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0 |
| 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. |
in |
Cabinets, shelves, inside drawers, top of chest freezer, underneath the flat top grill, top of the makeshift unit and sides of makeshift unit and fryers were observed to have excessive amount of dried food residues and build up in the food service area. Metal racks in the walk-in cold holding unit for chicken container storage was observed to have excessive amount of dried food and build up. Cabinets under the self-serve drink machines were observed to have excessive amount of dried food residues. |
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Core (C) |
0 |
| 51,52 Facilities |
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| 51,52 52 Physical facilities installed, maintained, clean |
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| 51,52 0080-04-09-.06(5)(b) Physical facilities shall be cleaned as often as necessary |
out |
The floor underneath the three-compartment sink was observed to have excessive amount of buildup and dried food residues. The floor underneath the metal rack for chicken storage in the walk-in cold holding unit was observed to have excessive amount of dried food residues. The vent hood in the food service area was observed to have excessive amount of dried food residues and build of grease. |
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Core (C) |
3 |