| 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 moved from back storage area to food preparation area with single use gloves and push open the door with single use gloves that than will observed to be used to then handle ready to eat foods. |
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| 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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Front hand washing sink did not have paper towels or hand drying devices available for use. |
Person in charge stock the front hand washing sink with paper towels during the inspection. |
Priority Foundation (PF) |
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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 beef patties in the walk-in freezer were observed to be stored above ready to eat foods. |
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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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Nacho cheese in dispenser was observed to have internal temperature of 131 degree F. |
Person in charge voluntary discard nacho cheese in the trash during the inspection. |
Priority (P) |
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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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In house made pudding, in house made Temperature Control for safety salads, prepackage cheese and meat snacks and in house made temperature control for safety chicken salad, and deli meat sandwiches in the open-air cold holding unit were observed to have internal temperature of 44–48-degree F. Ambient temperature of raw shell eggs being stored at the flat top grill was 82.1 degrees F. |
Person in charge voluntary discard all food 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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Several container of deli meat turkey, mac and cheese, sausage, bologna, and breakfast hash located in the walk in cold holding unit were observed to not have preparation date/expiration or discard date. |
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Priority (P) |
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| 21,22 0080-04-09-.03(5)(a)8 Date Marking; Discard food after 7 days at 41F |
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Deli meat ham in the walk in cold holding unit was observed to have a preparation date of 6 December 2023. |
Person in charge voluntary discarded these foods referenced in the violation in the trash at the time of inspection. |
Priority (P) |
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| 30,31 Food temp controls |
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| 30,31 30 Proper cooling methods, adequate equipment for temperature control |
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| 30,31 0080-04-09-.03(5)(a)5 Cooling Methods (shallow pans, smaller portions, rapid cooling equipment, stirring, ice bath, ice as ingredient) |
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Gravy was observed in a plastic container in the walk in cold holding unit. Gravy internal temperature was observed to be at 141 degree F. Gravy was observed setting in plastic container with a tight fitting lid. |
Person in charge placed gravy in shallow pan and covered loosely with plastic wrap for protection and rapid cooling. |
Priority Foundation (PF) |
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| 40,41 Utensils |
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| 40,41 41 Utensils, equipment, and linens; stored, dried, and handled |
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| 40,41 0080-04-09-.04(9)(a)1 Equipment and utensils are allowed to air-dry or used after adequate draining |
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Several clean ready to use dishes were observed to be wet stacked above the back food service preparation table. |
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Core (C) |
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