| 06,07 Hand Hygiene |
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0 |
| 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 take drink from personal drink, with single use gloves on and did not remove single use gloves or wash their hands before moving back to engage in food preparation. |
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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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Vegetable chopper on the back storage rack across from the three compartment sink was observed to have dried food residues on the blades. |
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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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Alfredo sauces in the pizza makeshift unit was observed to not have a preparation/open date or a discard date. Bacon pieces in the pizza makeshift unit was observed to not have a preparation/open date or a discard date. Pepperoni in the pizza makeshift unit was observed to not have a preparation/open date or a discard date. |
Person in charge voluntary discarded the food referenced in the violation in the trash during the inspection. |
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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Grilled chicken in the pizza makeshift unit had a preparation date of 2 March 2024 at 3:29 pm and a discard date on 9 March 2024 at 3:29 pm. Bacon pieces in the pizza makeshift unit had a preparation date of 29 February 2024 at 6:37 pm and a discard date on 7 March 2024 at 6:37 pm. |
Person in charge voluntary discarded the food referenced in the violation in the trash during the inspection. |
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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)(b)1 Preventing packaged and unpackaged food contamination by separation, packaging, and segregation methods |
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Several frozen foods in the walk-in cold holding unit were observed to be stored uncovered and unprotected. Hot dogs (3 total containers) were observed to be stored uncovered and unprotected in the Walk-in cold holding with TCS foods. A plastic container of sliced cheese was observed to be stored uncovered and unprotected in the TCS foods makeshift unit. |
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Priority (P) |
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| 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... |
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Several boxes of frozen foods were observed to be stored directly on the floor in the walk in cold holding unit. |
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Core (C) |
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| 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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The TCS makeshift and pizza makeshift cutting board were observed to be heavy scored and have burn marks. |
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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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Top part of the pizza makeshift unit was observed to have excessive amount of dried food residues in the area above the food containers and on the top lid. |
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Core (C) |
0 |