04,05 Hygiene |
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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 |
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Employee's personal drink was observed to be stored on food preparation counter with open foods present and being prepared. |
Employee voluntary discarded personal drink in the trash at the time of inspection. |
Priority (P) |
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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 touch their face and the ear buds in the employee ear with single use gloves on and then after touching their face and ears engaged in food preparation and handing. Employee was observed to handle and discard employees personal drink in the trash and did not remove single use gloves or wash their hands before returning to preparing and handling ready to eat foods. |
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Priority (P) |
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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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The ice deflections shield at the self-serve drink station were observed to have excessive amount of black residues and build up. |
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Priority (P) |
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16,17,18 cooking, reheating, cooling |
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16,17,18 17 Reheating procedures for hot holding |
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16,17,18 0080-04-09-.03(4)(c)3 Reheated for Hot holding -Commercially processed (135F) |
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Commercially prepared corn dogs were observed to be reheated to an internal temperature of 117-to-131-degree F. |
Employee reheated corn dogs and internal temperature was rechecked to 148-to-150-degree F. |
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 ham egg and cheese biscuits and sausage biscuits at the self-serve hot holding station were observed to have internal temperatures of 114 to 117 degrees F. |
Employee voluntary discarded the foods referenced in the violation in to trash at the time of 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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Scramble egg patties, sausage patties, sausage rolls, pulled pork, hot dogs, and ham in both the small cold holding unit of the food service and the walk-in cold holding unit did not have a preparation/open date or a discard/ use by 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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Commercially prepared Sausage at a preparation date of 7/18/2023, this container was observed to be stored in the walk-in cold holding unit. |
Employee voluntary discarded the food referenced in the violation in the trash at the time of inspection. |
Priority (P) |
0 |