| 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 |
Food items observed to not being maintained at 135F or higher. Items were observed in firm's hot bar and disposed of due to temperatures and due to unsanitary conditions. The following items were found below 135F: 4 hamburgers (125F), corn nuggets (107F), jalapeno poppers x5 (112F), cheese sticks x5 (108F), catfish approximately 20 (105F), approximately 40 french fries (84F), approximately 30 potato wedges (118F), shrimp x6 (115F), spicy chicken sandwiches x4 (111F), and BBQ sandwiches x4 (112F) |
Items were disposed of on site. |
Priority (P) |
2 |
| 21,22 Date & Time for food safety |
in |
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0 |
| 21,22 21 Date Marking and Disposition |
in |
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0 |
| 21,22 0080-04-09-.03(5)(a)8 Date Marking; Discard food after 7 days at 41F |
out |
Food product, chub bologna, observed processed and cold held in the prep cooler with date marking of 04-04-23 on plastic wrap over the chub. |
|
Priority (P) |
1 |
| 37 Personal Cleanliness |
in |
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0 |
| 37 0080-04-09-.02(3)(g) Food employees shall not wear jewelry on their arms and hands while preparing food; except plain band; including medical information jewelry |
out |
Employees observed with dangling ear rings and rings with stones, while preparing food. |
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Core (C) |
1 |
| 40,41 Utensils |
in |
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0 |
| 40,41 40 In use utensils properly stored |
in |
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0 |
| 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. |
out |
In use knives, spoons, and tongs observed stored on hand washing sink and on soiled containers inside of the prep cooler. |
|
Core (C) |
1 |
| 42,43 Single service & gloves |
in |
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0 |
| 42,43 42 Single-service articles stored and used |
in |
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0 |
| 42,43 0080-04-09-.04(9)(c)1 Single-service articles protected from contamination |
out |
Boxes of single service cups observed stored directly on the floor of the storage room in restroom hallway. |
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Core (C) |
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 |
Approximately 4 knives observed in knife caddy, with damaged blades. |
Items were disposed of on site. |
Priority (P) |
2 |
| 51,52 Facilities |
in |
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0 |
| 51,52 52 Physical facilities installed, maintained, clean |
in |
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0 |
| 51,52 0080-04-09-.06(5)(b) Physical facilities shall be cleaned as often as necessary |
out |
Old yellowed grease, debris, and articles observed on floor and wall behind the firm's grills, fryers, ovens, and deli freezer with black dust and cobwebs observed on same wall behind drink station; debris and cobwebs observed on floor and wall under the 3 compartment sink. |
|
Core (C) |
0 |