| 04,05 Hygiene |
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0 |
| 04,05 4 Eating, Drinking, or Using Tobacco |
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| 04,05 0080-04-09-.02(4)(a) Employees shall eat, drink, or use any form of tobacco only in designated areas |
out |
Employee's personal drink Gatorade was observed to be stored on preparation table in the food service area. Employee's personal cup was observed to stored in metal containers with clean linens at the front food service area next to the hand washing sink. |
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Priority (P) |
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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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Hand sink between the bakery and pizza station was observed to not have any paper towels. |
Person in charge had employee stock paper towels at the hand washing sink referenced in the violations during the inspection. |
Priority Foundation (PF) |
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| 14 Food contact surfaces; clean and sanitized |
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| 14 0080-04-09-.04(6)(b)1 Food contact cleaning frequency; 4 hours at ambient temperature |
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Vegetable chopper in the back food service preparation area was observed to have dried food residues on the house and the bottom where the blade connects to the auger. The pasta cutter was observed to have excessive amount of build up and dried food residues. |
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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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Pasta salad made from prechilled ingredients sitting on the preparation table at the back food prepare area was observed to have internal temperature of 46 degree F. Sliced chicken breast in the cold holding unit under the sandwich preparation station was observed to have internal temperature of 46-47 degree F. |
Person in charge voluntary discarded the food referenced in the violation in the trash during the inspection. |
Priority (P) |
0 |
| 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)8 Date Marking; Discard food after 7 days at 41F |
out |
Oven roasted chicken was observed to have a preparation open date of 5 March 2024 and discarded/expiration of 11 March 2024. |
Person in charge voluntary discarded the food referenced in the violation in the trash during the inspection. |
Priority (P) |
0 |
| 21,22 22 Time as a Public Health control |
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| 21,22 0080-04-09-.03(5)(a)9(i) Time as a Public Health control- written procedure |
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According to company policy and written procedures indicates all food used under TPHC before being placed on the self-serve hot or cold holding bar will have an initial temperature checked and have the time record when the food item is taking out of temperature control. Sheet used to document specific food items and times these food items were placed on the self-serve hot or cold bar had a 2/28 date on the top right-hand corner. No initial temperature of food items being placed on the hot or cold bar were available for review during inspection. Employee indicated that he knows foods are cooked to correct temperature because equipment is functional, and all foods are hot. Observed cold holding fresh bar sheet document for food items being held under TPHC being filled out after the food items had been already placed on self-serve cold holding unit. Employee indicated that these items (leafy greens) had been placed on the self-serve cold holding bar several hours prior. |
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Priority (P) |
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| 35,36 Pests & contamination |
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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)(c)2 Storage or display of packaged food in contact with water or ice |
out |
The meats hanging in the dry age cold holding unit in the meat department were observed to have condensate (water) dripping on the meats. Visual observation of the meat shows water from above had dripped on these meats and meats showed pale color in several areas. Additionally, a bright blue color drops were observed to be dripping on the meats in this cold holding unit. Several pint size ice creams in the frozen food retail display aisle were observed to have excessive amount of buildup of ice on the package. |
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Core (C) |
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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 metal containers in food service and meat department were observed to be wet stacked. |
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Core (C) |
2 |
| 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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Cutting boards in food service, produce, bakery and seafood were observed to be heavy scored and had chipped corners. Several utensils were observed to have broken or peeling pieces. Several white plastic containers in food service, bakery, produce, meat/seafood/cheese were observed to have broken or chipped pieces. Food processor (small) in food service was observed to have uncleanable chipping pieces. |
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Priority (P) |
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| 46 Non-food contact surfaces clean |
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| 46 0080-04-09-.04(6)(a)1(iii) Non-food contact surfaces shall be kept free of an accumulation of dust, dirt, food residue, and other debris. |
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Under side of the standing mixer in the bakery area were observed to have excessive amount of dried food residues and build up. The bottom shelf of the food preparation tables were observed to have excessive amount of dried food residues and build up. |
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Core (C) |
0 |