| 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 |
Food employees were observed handling ready-to-eat foods with bare hands while preparing food orders upon arrival for inspection. |
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Priority (P) |
0 |
| 08 Adequate handwashing sinks properly supplied and accessible |
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0 |
| 08 0080-04-09-.06(3)(a)4 Handwashing aids and devices may not be provided for sinks not designated as hand sink; hand signs not provided |
out |
Hand washing signs are not provided at hand washing sinks in deli prep area, ware wash area, and rest room. |
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Core (C) |
0 |
| 19,20 safe temperature holding |
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0 |
| 19,20 19 Hot holding temperature |
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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 |
Deli foods at hot holding are out of safe temperatur range at time of inspection, internal temperatures taken with TDA food probe thermometer for fried bone-in chicken ranging from 111-113 degrees F, internal temperature ranging from 109-112 degrees F for fried chicken tenders at time of inspection, product must be maintained at a minimum of 135 degrees F. |
Management voluntarily discarded all product in hot holding during inspection. |
Priority (P) |
0 |
| 23 Consumer Advisory for raw or undercooked foods |
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0 |
| 23 0080-04-09-.03(6)(c) Consumer Advisory must be posted when Raw, Undercooked, or Not Otherwise Processed animal foods are offered for consumption. |
out |
Establishment offers eggs undercooked upon request, a Consumer Advisory is not provided. |
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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(2)(b)5 Outer Openings - Protected |
out |
Outer opening is not properly protected at rear exit door, large gaps around bottom of door, not tight fitting adequately to prohibit possible pest entry. |
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Core (C) |
0 |
| 47,48,49 Plumbing |
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0 |
| 47,48,49 47 Hot and cold water available |
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0 |
| 47,48,49 0080-04-09-.05(1)(c) Hot and cold running water at sinks |
out |
Hot water is turned off to hand wash sink in ware wash area at time of inspection, hand wash sinks must have sufficient hot and cold water at all times. |
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Priority Foundation (PF) |
0 |
| 47,48,49 49 Sewage and waste water disposal |
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0 |
| 47,48,49 0080-04-09-.05(4)(c) Sewage and waste water properly disposed through public sewer or approved septic system; including condensate drainage |
out |
Drain line is disconnected at hand wash sink in ware wash area, waste water is draining onto floor when used. |
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Priority (P) |
0 |
| 51,52 Facilities |
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0 |
| 51,52 52 Physical facilities installed, maintained, clean |
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0 |
| 51,52 0080-04-09-.06(5)(a) Maintained in good repair |
out |
Ceiling in back room is in disrepair above ice maker, visible water damage to ceiling at time of inspection. |
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Core (C) |
2 |
| 51,52 0080-04-09-.06(5)(b) Physical facilities shall be cleaned as often as necessary |
out |
Heavy grease buildup in exhaust hood, grease and food debris buildup on floor at grill and fryer. |
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Core (C) |
0 |
| 53 Ventilation, lighting, and designated areas used |
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0 |
| 53 0080-04-09-.06(2)(b)1 Light bulbs shall be shielded or shatter-resistant over food preparation or storage. |
out |
Lights above ice maker and ware wash sink are not shielded or shatter resistant. |
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Core (C) |
0 |