| 06,07 Hand Hygiene |
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0 |
| 06,07 6 Hands Clean and Properly washed |
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0 |
| 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... |
out |
Kitchen employee was observed to reach in trash can in kitchen area and handle an empty bacon wrapper with gloves on then handle foods without changing gloves or washing hands. Kitchen employee was observed to leave food prep area with gloves on touching the door taking food out to the sales floor and returning and changing gloves without washing hands and start prepping food. |
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Priority (P) |
0 |
| 08 Adequate handwashing sinks properly supplied and accessible |
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| 08 0080-04-09-.05(2)(e)1 Handwash sink shall only be used for washing hands; accessible at all times |
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Hand sink in the kitchen area was observed to have a serving spoon with food residue stored inside of it. |
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Priority Foundation (PF) |
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| 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 |
Chicken breading (comes in contact with raw animal proteins) in food container on the front prep table of the kitchen area is not being changed and cleaned at appropriate frequency. Kitchen employee indicated that breading flour is left at ambient room temperature during food service operations and is not being changed every 4 hours or placed in cold holding between uses. The self-serve ice dispensers were observed to have excessive amount of black/green residue on the inside of the ice chutes.
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Priority (P) |
1 |
| 19,20 safe temperature holding |
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0 |
| 19,20 19 Hot holding temperature |
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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 |
Chicken legs at the self-serve grab and go hot holding unit internally checked with a TDA probe thermometer were observed to have an internal temperature between 109*F and 122*F. Out of the safe temperature range of 135*F or above. |
The food referenced in this observation were observed to be voluntarily discarded at the time of inspection. |
Priority (P) |
1 |
| 19,20 20 Cold holding temperature |
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0 |
| 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 |
Sliced tomatoes, Deli sliced Turkey, Deli sliced Ham, and Breakfast burritos internally checked with a TDA probe thermometer were observed to have an internal temperature between 48*F and 68*F. Out of the safe temperature range of 35*F or below. |
All the food referenced in this observation were observed to be voluntarily discarded at the time of inspection. |
Priority (P) |
2 |
| 21,22 Date & Time for food safety |
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0 |
| 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, ... |
out |
Food container of sausage crumbles in pizza prep cooler was observed to not be date marked. |
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Priority (P) |
0 |
| 21,22 0080-04-09-.03(5)(a)8 Date Marking; Discard food after 7 days at 41F |
out |
The following food containers were observed to be past their discard date of 7 days.
1.Sausage crumbles with a production date of 4/18/24 09:02am and discard date of 4/25/24 09:02am.
2. Beef crumbles with a production date of 4/25/24 12:50pm and discard date of 5/2/24 12:50pm.
3. Bacon crumbles with a production date of 4/21/24 07:35pm and discard date of 4/28/24 07:35pm.
4. Sliced mushrooms with a production date of 4/25/24 12:55pm and discard date of 5/2/24 12:55pm.
5. Pizza sauce with a production date of 4/24/24 07:24pm and discard date of 5/1/24 07:24pm.
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All the food referenced in this observation were observed to be voluntarily discarded at the time of inspection. |
Priority (P) |
0 |
| 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 |
A case of CheddarWurst sausage and cases of southwest tornados were observed to have ice build-up on the in the walk-in freezer. |
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Core (C) |
0 |
| 35,36 0080-04-09-.03(3)(e) Food shall be stored in a clean location, not exposed to contamination, at least 6 inches above the floor. Food shall not be stored in prohibited areas such as: locker/ch... |
out |
Food container containing chicken breading was observed to be sitting uncovered and exposed on front prep table of the kitchen area. A case of Tyson chicken drumsticks and a case of Tyson breast chunks was observed to be stored on the floor of the walk-in freezer. A case of buns was observed to be stored on the floor of the kitchen area. |
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Core (C) |
0 |
| 37 Personal Cleanliness |
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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 |
Kitchen associate was observed to be wearing bracelets on both wrists. |
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Core (C) |
0 |