| 14 Food contact surfaces; clean and sanitized |
in |
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0 |
| 14 0080-04-09-.04(6)(b)1 Food contact cleaning frequency; 4 hours at ambient temperature |
out |
The ice deflection shields at the self-serve drink machines were observed to have excessive amount of black/brown build up and resides. Vegetable chopper was observed to have excessive amount of dried residues on the blades. |
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Priority (P) |
1 |
| 19,20 safe temperature holding |
in |
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0 |
| 19,20 20 Cold holding temperature |
in |
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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 |
The chocolate and vanilla pudding, TCS pickles, meat, cheese, burritos, cheese sticks, cream cheese, Lunchables and hummus at the open-air cold holding unit had an internal temperature of 48- 51-degree F. |
Person in charge voluntary pulled all these foods reference in the violation from being offered for sale and segregated these items in designated containers for waste. |
Priority (P) |
1 |
| 21,22 Date & Time for food safety |
in |
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0 |
| 21,22 21 Date Marking and Disposition |
in |
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0 |
| 21,22 0080-04-09-.03(5)(a)8 Date Marking; Discard food after 7 days at 41F |
out |
Plastic container of chicken strips in makeshift unit of the food service had a preparation date of 3 February 2024 at 7:42 am and a discard date of 10 February 2024 7:42 am. Plastic container of alfredo sauce a preparation date of 3 February 2024 at 12:27 pm and a discard date of 10 February 2024 12:27pm. |
Person in charge voluntary discarded these food reference in the violation in the trash during the inspection. |
Priority (P) |
0 |
| 30,31 Food temp controls |
in |
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0 |
| 30,31 30 Proper cooling methods, adequate equipment for temperature control |
in |
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0 |
| 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. |
out |
Ambient temperature of open air cold holding unit with Temperature Control for safety foods was observed to be 59.3 degrees F. |
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Priority Foundation (PF) |
0 |
| 44,45 Utensils and equipment |
in |
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0 |
| 44,45 44 Food and Non-food contact surfaces, cleanable, designed, constructed, and used |
in |
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0 |
| 44,45 0080-04-09-.04(2)(b)6 Nonfood-contact surfaces shall be designed and constructed to allow easy cleaning and to facilitate maintenance |
out |
Storage rack next to the makeshift unit, bottom of food preparation table and several of the storage racks were observed to be lined with cardboard. |
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Core (C) |
0 |
| 44,45 45 Warewashing facilities installed, maintained, and used; test strips |
in |
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0 |
| 44,45 0080-04-09-.04(3)(b)4 Test Kits to measure concentration of sanitizing solutions. |
out |
Facility did not have Quat test strips available for use during the inspection. |
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Priority Foundation (PF) |
0 |
| 47,48,49 Plumbing |
in |
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0 |
| 47,48,49 47 Hot and cold water available |
in |
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0 |
| 47,48,49 0080-04-09-.05(1)(c) Hot and cold running water at sinks |
out |
Hand washing sink at the food preparation areas was observed to not have adequate pressure and water for proper hand washing for food service operations. |
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Priority Foundation (PF) |
0 |
| 53 Ventilation, lighting, and designated areas used |
in |
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0 |
| 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 |
out |
Employee drink and personal items were observed to be stored above utensils and food storage containers near the door on the metal shelf. |
|
Core (C) |
0 |