| 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 observed cracking shell eggs then preparing ready to eat foods without washing hands or changing gloves in-between processes. |
Hands must be washed and fresh gloves are to be applied after handling raw product before touching or preparing ready to eat foods. |
Priority (P) |
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| 13 Food separated and protected |
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| 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 |
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Raw ground beef observed over cooked ham and bologna in front prep cooler. |
Item was move to bottom self properly storing ground beef during inspection. |
Priority (P) |
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| 19,20 safe temperature holding |
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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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Container of hashbrowns observed to be stored on prep table above 41 F. Hashbrowns were at 64 F when checked with TDA digital probe thermometer. |
Owner discarded item during inspection and discussed with staff that hashbrowns must be stored under refrigeration. |
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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2 containers of sliced deli meats and 1 container of hotdogs observed with 8/27 use by dates. Open packages of deli meats and hot dogs must be date marked and held for no longer than 7 days with the opening day counting as day 1. |
Items were properly dated during inspection. |
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| 35,36 Pests & contamination |
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| 35,36 35 Insects, rodents, and animals not present |
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| 35,36 0080-04-09-.06(5)(k) Controlling Pests including evidence of pests and eliminating their presence. |
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Gnats observed in kitchen especially around the mop and 3 bay sink areas. |
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Priority Foundation (PF) |
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| 35,36 36 Contamination prevented during food preparation, storage or display |
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| 35,36 0080-04-09-.03(3)(e) Food shall be stored in a clean location, not exposed to contamination, at least 6 inches above the floor. Food shall not be stored in prohibited areas such as: locker/ch... |
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Overhead refrigeration unit in walk in cooler observed to have frozen condensate present on piping. |
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Core (C) |
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| 40,41 Utensils |
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| 40,41 40 In use utensils properly stored |
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| 40,41 0080-04-09-.03(3)(d)2 In use utensils for food preparation or dispensing shall be stored properly; handle above food, or in running water, and protected. |
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Kitchen utensils observed to be stored in soiled containers, coffee cups observed to be stored on soiled trays, and food containers observed to be not stored inverted during inspection. |
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Core (C) |
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| 44,45 Utensils and equipment |
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| 44,45 44 Food and Non-food contact surfaces, cleanable, designed, constructed, and used |
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| 44,45 0080-04-09-.04(1)(a) Food contact equipment surfaces shall be safe, durable, corrosion-resistant, nonabsorbent, smooth, and easily cleanable |
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Tape observed on handles of ice bucket. No slip matting observed on shelving where food serving plates and containers are stored. |
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Priority (P) |
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| 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 |
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Floor under grill area and shelving under grill and fryer observed to be heavily soiled. Drain pan at fountain drink station observed to be leaking onto floor. |
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Core (C) |
0 |