| 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 was observed to handle raw shell eggs and bowls using for mixing of raw shell eggs, employee removed single use glove and placed a new pair of single use gloves on. Employee did not wash their hands after handling raw and before placing a new pair of single use gloves on to handle ready to eat foods. |
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Priority (P) |
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| 16,17,18 cooking, reheating, cooling |
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| 16,17,18 18 Cooling time and temperature |
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| 16,17,18 0080-04-09-.03(5)(a)4(i) Cooling must occur within 2 hours from 135F to 70F and within a total of 6 hours from 135F to 41F or less. |
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A container of cooked scramble eggs and sausage was observed to be sitting on the food preparation counter out of temperature control. Internal temperature of eggs was 124 degree F and internal temperature of sausage was 118 degree F. These food items were cooked between 4 am and 6 am, on 9 February 2024.These foods did not meet the time temperature requirements for cooling. |
Person in charge voluntary discarded these food items in the trash during the inspection. |
Priority (P) |
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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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Grab and go sausage, egg and cheese biscuit in the front hot holding unit were observed to have a internal temperature of 114-124 degrees F. |
Person in charge voluntary discarded all the foods referenced in the violation 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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Facility did not have a date marking system, sliced tomatoes, chopped lettuce and hot dogs in the cold holding unit at the food service area did not have preparation or discard date. |
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Priority (P) |
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| 24,25 Chemical hazards |
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| 24,25 25 Chemicals identified, stored, and used |
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| 24,25 0080-04-09-.07(2)(a) Chemicals shall be stored separate from food, utensils, equipment, and single service items |
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Several bottles of toxic chemicals were observed to be stored above the three-compartment sink were utensils and equipment is cleaned. |
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Priority Foundation (PF) |
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| 37 Personal Cleanliness |
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| 37 0080-04-09-.02(4)(c) Food employees shall wear hair restraints such as hats, hair coverings or nets, beard restraints, and clothing that covers body hair while working with exposed food. |
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Employee was observed to not have hair restraints while preparing and handling foods in the food service area. |
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Core (C) |
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| 50 Toilet facilities; constructed, supplied, cleaned |
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| 50 0080-04-09-.06(3)(b)2 Toilet tissue available in toilet room |
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No toilet tissues was available in the customer restroom during the inspection. |
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Priority Foundation (PF) |
0 |