| 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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Several employee drinks were observed to be stored on the food preparation front counter while open foods were being prepared. |
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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 handle raw chicken breading container, move the container to different area of the food preparation, with single use gloves on. Employee removed gloves and did not wash their hands before placing a new pair of single use gloves on and moving on to printing labels and handling ready to eat foods. |
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Priority (P) |
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| 06,07 7 No bare hand contact with ready to eat food |
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| 06,07 0080-04-09-.03(3)(a)1 No bare hand contact with ready to eat food |
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Employee was observed to be chopping lettuce with bare hands at the makeshift unit at the start of the inspection. |
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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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Black container of chicken breading was observed to have excessive amount of build up, employee indicated that chicken breading is sifted every four hours and container is cleaned at night. Chicken breading is being kept in the "raw chicken zone" food preparation area at ambient temperature. Vegetable chopping blades and push plate in the back clean ready to use area was observed to be excessive amount of dried food residues. Makeshift cutting board at front food preparation area was observed to have excessive amount of build and liquid under the cutting board. |
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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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Jr. Chicken sandwiches at the self-serve hot holding station had internal temperature of 114 to 126 degrees F. Chicken wings at the self-serve hot holding station had internal temperature of 109 to 117 degrees F. Pulled pork sandwiches at the self-serve hot holding station had internal temperature of 117-126 degrees F. |
These foods referenced in the violation were observed to voluntary discarded in the trash at the time of inspection. |
Priority (P) |
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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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Raw shell eggs on the food preparation "breakfast" area were observed to have an ambient surface temperature of 85.6 degrees F. Corn dogs on the front food preparation counter were observed to have internal temperature of 61 degrees F. Dairy creamers at the self-serve coffee station were observed to have internal temperature of 45 to 52 degrees F. |
These foods referenced in the violation were observed to voluntary discarded in the 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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Two containers of grilled chicken did not have time stamp or date mark such as open/preparation or discard date. |
These foods referenced in the violation were observed to voluntary discarded in the trash at the time of 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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A container of sausage patties in the walk-in cold holding were observed to 14 August 2023 at 2:42 pm and discard 21 August 2023 at 2:42 pm. |
These foods referenced in the violation were observed to voluntary discarded in the trash at the time of inspection. |
Priority (P) |
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| 24,25 Chemical hazards |
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| 24,25 25 Chemicals identified, stored, and used |
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| 24,25 0080-04-09-.07(2)(a) Chemicals shall be stored separate from food, utensils, equipment, and single service items |
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Several toxic containers of chemicals were observed throughout several of the underside cabinets with single use food containers. |
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Priority Foundation (PF) |
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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 containers and packages of open foods, such as sausages, precooked chicken products, were observed in the walk-in cold holding unit to be stored uncovered and unprotected. |
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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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A box of bagged chili was observed to be directly stored on the floor in the back storage area. Several bag in the box soda syrups were observed to be stored on the floor in the back storage area. |
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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 containers in the clean ready to use area across from the three compartment sink were observed to be wet stacked. |
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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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Makeshift cutting board was observed to have heavy scored. |
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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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Several of the seals of makeshift units were observed to have excessive amount of dried food residues. The area at the front food service preparation counter was observed to have excessive amount of dried food residues. |
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Core (C) |
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| 53 Ventilation, lighting, and designated areas used |
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| 53 0080-04-09-.06(4)(c) Designated area for personal items shall be located so that food and equipment are protected from contamination; personal belongings properly stored |
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Employee's personal items were observed to be stored on the front food preparation counter, on the label holding shelf and on the open preparation station divider during the inspection. Several employee personal drinks and personal foods were observed to be stored on several of the shelves in the walk in cold holding unit for food services. |
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Core (C) |
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