| 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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No paper towels or drying devices were available at hand washing sink near three compartment sink. |
Person in charge stock paper towel dispenser with paper towels during the inspection. |
Priority Foundation (PF) |
0 |
| 19,20 safe temperature holding |
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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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Granddaddy deli meat sandwiches in back walk in cold holding unit were observed to have internal temperature of 48 degrees F. Chili, deli meats, pint milk and gallon milk, Temperature Control for safety cheeses, and sauces in food service walk in cold holding unit had internal temperature of 46-48 degrees F. |
Person in charge voluntary pulled all food reference in the violation were discarded by the facility and place in the dumpster during the inspection. |
Priority (P) |
0 |
| 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, ... |
out |
Temperature control for safety deli meat sandwiches in bottom of the makeshift unit did not have a preparation or discard date. |
Person in charge place discard date on the food reference in the violation during the inspection. |
Priority (P) |
4 |
| 30,31 Food temp controls |
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| 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. |
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Food service walk in cold holding had an ambient temperature of 48.8 to 51.2 degrees F. |
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Priority Foundation (PF) |
0 |
| 33 Thermometers provided and accurate |
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| 33 0080-04-09-.04(3)(b)2 Probe thermometer shall be readily accessible to check food temperatures |
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Food facility's probe thermometer was observed to be 40- and 42-degrees F at verification. TDA food probe thermometer was 32-degree F at verification. |
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Priority Foundation (PF) |
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)(b)1 Preventing packaged and unpackaged food contamination by separation, packaging, and segregation methods |
out |
Two frozen foods in the standing freezer at the back food service preparation area were observed to be stored uncovered and unprotected. |
Person in charge covered frozen foods at the location reference in the violation during the inspection. |
Priority (P) |
0 |
| 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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Cabinet at the Icee machine was observed to have excessive amount of dried food residues, pooling dried food residues and build up. |
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Core (C) |
0 |
| 47,48,49 Plumbing |
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| 47,48,49 49 Sewage and waste water disposal |
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| 47,48,49 0080-04-09-.05(4)(c) Sewage and waste water properly disposed through public sewer or approved septic system; including condensate drainage |
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Water for the hand washing sink was observed to be dripping in the sanitizer cloth bucket. Water from the water filtration system was observed to be dripping on the floor behind the standing large ice machine. |
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Priority (P) |
0 |