| 13 Food separated and protected |
in |
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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 |
No designated area for raw chicken preparation was observed. Chicken preparation was occurring on the send of the large preparation table, with no separation between ready to eat and raw food preparation. |
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Priority (P) |
0 |
| 14 Food contact surfaces; clean and sanitized |
in |
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0 |
| 14 0080-04-09-.04(6)(b)1 Food contact cleaning frequency; 4 hours at ambient temperature |
out |
The bottom of both makeshift cutting boards were observed to have excessive amount of dried food residues and build around the bolts. Excessive amount of build was observed on the bottom of the cutting board. The self-serve drink machine ice dispenser deflection shield was observed to have excessive amount of black substance. The tomato slicer blades were observed to have excessive amount dried food residues.
Chicken flour in plastic black container was observed to be stored directly on food preparation counter during the inspection. No date or time stamp was present on the flour. |
|
Priority (P) |
0 |
| 16,17,18 cooking, reheating, cooling |
in |
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0 |
| 16,17,18 17 Reheating procedures for hot holding |
in |
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0 |
| 16,17,18 0080-04-09-.03(4)(c)3 Reheated for Hot holding -Commercially processed (135F) |
out |
Corn dogs reheated in the deep fryer were reheated to a internal temperature of 40 to 99-degree F. |
Employee dropped the corn dogs again for reheating, corn dogs were rechecked to 158.1-degree F. |
Priority (P) |
0 |
| 19,20 safe temperature holding |
in |
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0 |
| 19,20 19 Hot holding temperature |
in |
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0 |
| 19,20 0080-04-09-.03(5)(a)6(i)(I) Hot holding at 135F or above for Time/temperature control for safety foods |
out |
Chili at the self-serve hot holding unit was observed to have internal temperature of 99 degrees F. |
Person in charge voluntary discarded the chili in the trash at the time of inspection. |
Priority (P) |
0 |
| 32 Approved thawing methods |
in |
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0 |
| 32 0080-04-09-.03(5)(a)3 Thawing shall be performed in a refrigerator (under 41F) or submerged in cold running water. |
out |
A box of hot dogs were observed to thawed on the food preparation table during the inspection. |
|
Core (C) |
0 |
| 35,36 Pests & contamination |
in |
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0 |
| 35,36 35 Insects, rodents, and animals not present |
in |
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0 |
| 35,36 0080-04-09-.06(5)(k) Controlling Pests including evidence of pests and eliminating their presence. |
out |
Excessive amount of flies were observed in the food service area during the inspection. |
|
Priority Foundation (PF) |
0 |
| 44,45 Utensils and equipment |
in |
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0 |
| 44,45 44 Food and Non-food contact surfaces, cleanable, designed, constructed, and used |
in |
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0 |
| 44,45 0080-04-09-.04(1)(a) Food contact equipment surfaces shall be safe, durable, corrosion-resistant, nonabsorbent, smooth, and easily cleanable |
out |
Both makeshift cutting boards and the small cutting board in the food service area were observed to be heavy scored. |
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Priority (P) |
0 |
| 46 Non-food contact surfaces clean |
in |
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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. |
out |
An excessive amount of dried food residues and chicken flour was observed in the transition between the preparation table of where raw chicken is being prepared and ready to eat foods were being prepared. |
|
Core (C) |
0 |