| 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 shells, and previously used mixing bowls for raw shell eggs, after placing these items in the trash and in the three compartment sink for washing, employee did not wash their hands before placing moving to a new task. |
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| 13 Food separated and protected |
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| 13 0080-04-09-.03(3)(b)1(i)(I) Raw animal foods must be kept separate from ready to eat foods at all times |
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Raw shell eggs were observed to be stored over a open container of ready to eat hot dogs. Whole tomatoes were observed to be stored on top of raw shell eggs in the walk-in cold holding unit. Lettuce was observed to be stored directly next to whole raw shell eggs in the walk in cold holding unit. |
Employee removed raw foods to designated location with other raw foods. |
Priority (P) |
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| 13 0080-04-09-.03(3)(b)1(i)(II) Raw animal foods must be separated by species (unless intentionally combined) |
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Raw chicken in the makeshift unit at the food preparation area was observed to be stored over raw beef patties, and raw beef was observed to be stored over raw bacon in the back cold holding unit in the back storage area. |
Person in charge moved raw chicken to the bottom of the makeshift unit and moved the raw back to shelf above raw beef patties during the inspection. |
Priority (P) |
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| 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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Ambient temperature of raw shell eggs at preparation counter were 54.3 degrees F. |
Person in charge voluntary discarded these foods references in the violation in the trash during the 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)8 Date Marking; Discard food after 7 days at 41F |
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Bolonga in ziplock bag at the makeshift unit had a preparation date of 24 February 2024, deli meat turkey in ziplock bag at the makeshift unit had a preparation date of 22 February 2024, and ham in ziplock bag at the makeshift unit had a preparation date of 26 February 2024. |
Person in charge voluntary discarded all the food referenced in the violation in the trash during the inspection. |
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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Wet wiping cloths were observed to be stored on the sink basins of the three compartment sink. |
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Core (C) |
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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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Excessive amount of dried food residues and build up was observed on the makeshift unit, inside door seals, top of the unit were fans were located. |
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Core (C) |
1 |