| 08 Adequate handwashing sinks properly supplied and accessible |
in |
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0 |
| 08 0080-04-09-.06(3)(a)2 Handwashing sinks, properly supplied with soap |
out |
Handwashing sink in men's restroom was observed without hand soap. |
Employee supplied men's restroom with soap during inspection. |
Priority Foundation (PF) |
0 |
| 14 Food contact surfaces; clean and sanitized |
in |
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0 |
| 14 0080-04-09-.04(6)(a) Food contact surfaces shall be visually clean. |
out |
White poly block at prep station observed to be stained. |
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Priority Foundation (PF) |
1 |
| 14 0080-04-09-.04(6)(b)1 Food contact cleaning frequency; 4 hours at ambient temperature |
out |
Deli slicer, potato wedge slicer, & vegetable slicer observed to have food debris from prior use |
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Priority (P) |
2 |
| 19,20 safe temperature holding |
in |
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0 |
| 19,20 19 Hot holding temperature |
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0 |
| 19,20 0080-04-09-.03(5)(a)6(i)(I) Hot holding at 135F or above for Time/temperature control for safety foods |
out |
The following food items observed to be held below 135 F. Chicken tenders 127 F, corn dogs 116 F, fried chicken drumsticks 110 F, and Pork egg rolls 126 F. All temperatures taken with a TDA digital probe thermometer. |
Employee discarded food items during inspection. |
Priority (P) |
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 following foods were observed not to be held below 41 F. All foods were checked with TDA digital probe thermometer. Sliced American cheese 56 F, shredded cheese 51 F, hamburger crumbles 50 F, sliced onion 51 F, and sliced ham 47. |
Employee discarded food items during inspection. |
Priority (P) |
1 |
| 35,36 Pests & contamination |
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0 |
| 35,36 35 Insects, rodents, and animals not present |
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0 |
| 35,36 0080-04-09-.06(5)(k) Controlling Pests including evidence of pests and eliminating their presence. |
out |
1 alive and multiple dead roaches observed under cabinets and in drawers under self-serve fountain drink station and in back stock room near the damaged product rack and mop sink. |
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Priority Foundation (PF) |
0 |
| 35,36 36 Contamination prevented during food preparation, storage or display |
in |
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0 |
| 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... |
out |
Frozen condensate observed on cases of food items in walk in freezer. |
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Core (C) |
0 |
| 38,39 wiping cloth & washing produce |
in |
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0 |
| 38,39 38 Wiping cloths properly used and stored |
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0 |
| 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 |
out |
Wiping cloth observed to be soiled and stored on pizza prep poly board. |
Wiping cloth was removed from poly board by employee during inspection. |
Core (C) |
0 |
| 40,41 Utensils |
in |
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0 |
| 40,41 41 Utensils, equipment, and linens; stored, dried, and handled |
in |
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0 |
| 40,41 0080-04-09-.04(9)(d)1 Cleaned and sanitized utensils are handled, displayed, or dispensed to protect from contamination of food |
out |
Food containers and utensils observed to be stored on a wire cart that is soiled. |
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Core (C) |
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(1)(a) Food contact equipment surfaces shall be safe, durable, corrosion-resistant, nonabsorbent, smooth, and easily cleanable |
out |
Ice bucket observed with a crack in the bottom of the bucket. |
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Priority (P) |
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 |
Personal items observed to be stored on prep table and on top shelf of upright cooler in kitchen. |
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Core (C) |
1 |