| 08 Adequate handwashing sinks properly supplied and accessible |
in |
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0 |
| 08 0080-04-09-.06(3)(a)3 Handwashing sinks, properly supplied with drying devices |
out |
No paper towels were observed at the hand washing sink across from the three-compartment sink. |
Employee restock the paper towels during the inspection. |
Priority Foundation (PF) |
0 |
| 13 Food separated and protected |
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0 |
| 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 |
out |
Ready to eat scramble eggs, ready to eat bacon and ready eat Canadian bacon were observed to be stored in the same pull-out drawer as raw shell eggs and liquid eggs. At the raw meat cold holding unit next to the flat top grills. |
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Priority (P) |
1 |
| 14 Food contact surfaces; clean and sanitized |
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0 |
| 14 0080-04-09-.04(6)(b)1 Food contact cleaning frequency; 4 hours at ambient temperature |
out |
Both ice dispensers in the front food preparation area were observed to have excessive amount of black substance. |
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Priority (P) |
0 |
| 19,20 safe temperature holding |
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0 |
| 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 |
out |
Internal temperature of foods in walk in cold holding unit ranged from 46 to 52 degrees F. These foods included raw beef, ice cream mix, dairy creamer, sliced cheese, chopped lettuce, frappe mix, cut fruit such as apples, lemons, and chopped apples, sliced tomatoes, ready eat bacon, and three different types of sauces.
Facility had food safety records indicated that the walk in cold holding unit had a temperature of 46-degree F that was recorded at 4:20 am and a corrective manually enter at 4:21 am indicated an ambient temperature of 36 degree. |
Person in charge voluntary discarded all these foods referenced in the violation in the dumpster during the inspection. |
Priority (P) |
1 |
| 21,22 Date & Time for food safety |
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0 |
| 21,22 22 Time as a Public Health control |
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0 |
| 21,22 0080-04-09-.03(5)(a)9(i) Time as a Public Health control- written procedure |
out |
Facility did not have written procedures for Time as a Public Health control for review by the regulatory authority during the inspection. |
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Priority (P) |
0 |
| 30,31 Food temp controls |
in |
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0 |
| 30,31 30 Proper cooling methods, adequate equipment for temperature control |
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| 30,31 0080-04-09-.04(3)(a)1 Equipment for cooling, heating, cold holding, and hot holding food shall be sufficient in number and capacity to provide safe food temperatures. |
out |
The ambient temperature of the walk in cold holding unit was observed to be at 54.4 degree F. |
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Priority Foundation (PF) |
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 |
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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 |
out |
The ice black tops were observed to be cracked and chipped. Several trays were observed to have excessive amount of dried food residues and build up, these dishes were observed to stored on the clean ready to use racks near the three-compartment sink. |
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Priority (P) |
1 |
| 44,45 45 Warewashing facilities installed, maintained, and used; test strips |
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0 |
| 44,45 0080-04-09-.04(5)(a)4 Warewashing equipment shall be cleaned before use, to prevent recontamination, and at least every 24 hours if used. |
out |
Automatic dish was observed to have excessive build up and dried food residues. |
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Core (C) |
0 |
| 46 Non-food contact surfaces clean |
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0 |
| 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. |
out |
Underside of drink dispenser units in the front drink preparation area was observed excessive amount of dried food and build up. This observation was observed on the frappe machine, orange juice dispenser, coffee dispenser and both soda machines. |
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Core (C) |
0 |