| 04,05 Hygiene |
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| 04,05 4 Eating, Drinking, or Using Tobacco |
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| 04,05 0080-04-09-.02(4)(a) Employees shall eat, drink, or use any form of tobacco only in designated areas |
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Employee's personal drink was observed to be stored on food preparation counter with open foods present and being prepared in the kitchen area. |
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Priority (P) |
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| 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 be preparing food to take out to the hot holding case. Employee left the kitchen are to take food to the hot holding case and returned to the kitchen area, and went to the freezer and retrieved food to prepare without removing single use gloves and washing hands. Employee was observed cleaning and wiping down equipment with single use gloves on and then handling ready to eat foods without removing single use gloves and washing hands. |
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Priority (P) |
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| 08 Adequate handwashing sinks properly supplied and accessible |
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| 08 0080-04-09-.05(2)(e)1 Handwash sink shall only be used for washing hands; accessible at all times |
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Observed hand sink in the kitchen area to be blocked with a mop bucket and had black food trays with clear food containers stored on top of the hand sink. not easily accessible. |
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Priority Foundation (PF) |
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| 14 Food contact surfaces; clean and sanitized |
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| 14 0080-04-09-.04(6)(b)1 Food contact cleaning frequency; 4 hours at ambient temperature |
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The inside of the ice chute deflector shield at the self-serve drink station was observed to have an excessive amount of build-up of black/pink residue on the inside of the cubed ice chute. Several unconnected nozzles of the bag in box soda station had a build-up of residue on the inside of the nozzles. The inside of the nozzles of the iced coffee machine was observed to have a build-up of food residue. Not properly cleaned and sanitized. |
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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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Grab and go Corn dogs, Chicken tenders, Potato wedges, Jalapeno corn dogs, Dippin dogs, cheeseburgers, BBQ pork rib sandwiches, cheese sticks, Chicken legs, chicken sandwiches, spicy chicken sandwiches, and BBQ pork sandwiches internally checked with a TDA probe thermometer were observed to be between 98*F and 130*F out of the safe temperature zone of 135*F or above. |
Employee voluntary discarded the foods referenced in the violation in to trash at the time of inspection. |
Priority (P) |
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| 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)(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... |
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Several cases of packaged food were observed to be stored directly on the floor in the kitchen area. Observed bag in box nozzles sitting exposed and unprotected directly on the floor. |
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Core (C) |
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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 dirty in use wiping cloths stored on the 3-bay sink, food prep table, and self-service counter. Wiping cloths shall be maintained dry or held in sanitizer. |
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Core (C) |
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| 50 Toilet facilities; constructed, supplied, cleaned |
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| 50 0080-04-09-.05(5)(a)7 A toilet room used by females shall be provided with a covered receptacle for sanitary napkins. |
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There was no covered receptacle observed to be available in the women's restroom. |
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Core (C) |
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