| 01 PIC present, Knowledgeable, Duties |
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| 01 0080-04-09-.02(1)(b) Demonstration of knowledge |
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Person in charge was unable to answer relative food safety questions regarding hot holding temperatures required to be 135*F or more. PIC was not aware of proper sanitizing procedures for the 3 Bay Sink at time of inspection. |
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Priority Foundation (PF) |
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| 08 Adequate handwashing sinks properly supplied and accessible |
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| 08 0080-04-09-.06(3)(a)3 Handwashing sinks, properly supplied with drying devices |
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Observed Co-Ed restroom not supplied with paper towels or hand drying device at time of inspection. |
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Priority Foundation (PF) |
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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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Commercially processed reheated products were internally probed with a TDA Probe thermometer and were found to be out of temperature. The items and temps are as follows.
1. Egg biscuit 121*F
2. Bacon, egg, and cheese biscuit 123*F
3. Sausage biscuit 125*F
4. Bacon biscuit 123*f |
PIC voluntarily pulled and discarded product at 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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Observed sliced tomatoes stored in the cooler that were not properly dated at time of inspection. |
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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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Observed BBQ in the walk in cooler dated 12/28/23 at time of inspection. |
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Priority (P) |
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| 38,39 wiping cloth & washing produce |
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| 38,39 38 Wiping cloths properly used and stored |
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| 38,39 0080-04-09-.03(3)(d)4 Wiping cloths shall be maintained dry or held in sanitizer; free of debris; wiping cloth storage containers are stored off the floor |
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Observed used wiping cloths not stored in sanitizer at the hand sink in behind the counter in the front of establishment at time of inspection. |
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Core (C) |
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| 44,45 Utensils and equipment |
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| 44,45 45 Warewashing facilities installed, maintained, and used; test strips |
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| 44,45 0080-04-09-.04(3)(b)4 Test Kits to measure concentration of sanitizing solutions. |
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Observed no test kits to test sanitizing solution at time of inspection. |
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Priority Foundation (PF) |
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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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1. Observed the outside of the ice chute of the Fountain Machine to have a build-up of a green/black slime at time of inspection.
2. Observed the cabinet under the Fountain Machine to have heavy spillage of a sticky syrupy substance at time of inspection. |
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Core (C) |
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| 47,48,49 Plumbing |
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| 47,48,49 47 Hot and cold water available |
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| 47,48,49 0080-04-09-.05(1)(c) Hot and cold running water at sinks |
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Observed no hot water at hand sink behind the front counter at time of inspection. |
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Priority Foundation (PF) |
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| 51,52 Facilities |
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| 51,52 52 Physical facilities installed, maintained, clean |
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| 51,52 0080-04-09-.06(5)(b) Physical facilities shall be cleaned as often as necessary |
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1. Observed the fan covers in the walk in cooler across from the beer area to be heavily soiled with dust at time of inspection.
2. Observed the floor of the walk in cooler to have an excess of trash and debris on the floor at time of inspection. |
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Core (C) |
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