| 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 were available at the three-compartment hand washing sink. |
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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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Boiled peanuts (spicy and classic) at the self-serve hot holding station were both observed to have an internal temperature of 130-degree F. |
Person in charge voluntary discarded both containers of boiled peanuts in the trash during the 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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Several packages of open commercially prepared hot dogs and tornado roller grill snacks were observed to not have a open/preparation date or discard/use by date. |
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Priority (P) |
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| 44,45 Utensils and equipment |
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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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The establishment did not have any Quat sanitizer test strips available for use during the inspection. |
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Priority Foundation (PF) |
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| 44,45 0080-04-09-.04(5)(a)4 Warewashing equipment shall be cleaned before use, to prevent recontamination, and at least every 24 hours if used. |
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The ware washing three compartment sink was observed to have an excessive amount of dried food residues and build up. |
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Core (C) |
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| 46 Non-food contact surfaces clean |
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| 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. |
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The back of the self-serve soda drink machine was observed to have excessive amount of dried food residues. The milk retail display rack in the walk-in cold holding unit was observed to have excessive amount of dried food residues and build up. The racks in the food service cold holding unit were observed to have excessive amount of dried food residues and build up. |
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Core (C) |
0 |