| 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 and foods were observed to be stored on food preparation counters at small shelf next to the makeshift unit at food service area. |
Person in charge voluntary removed employee's personal drinks and foods from food preparation areas to a designated area. |
Priority (P) |
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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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Both ice deflection shield at the front self-serve drink machines had excessive amount of brown/pink substance. The small slicer was observed to have excessive amount of dried food residues on the blades. The vegetable chopper stored on the top shelf over the ovens were observed to have excessive amount of dried food residues on the blades. |
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Priority (P) |
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| 16,17,18 cooking, reheating, cooling |
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| 16,17,18 17 Reheating procedures for hot holding |
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| 16,17,18 0080-04-09-.03(4)(c)3 Reheated for Hot holding -Commercially processed (135F) |
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Riblets were observed to be reheated to internal temperature of 121-to-130-degree F |
Person in charge reheat and rechecked at a temperature riblets of 187 degree F. |
Priority (P) |
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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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Supreme pizza at the hot holding unit (self-serve) were observed to have internal temperature of 124 degree F. |
Person in charge voluntary removed these foods referenced in the violations and discarded in the trash at the time of inspection. |
Priority (P) |
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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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Vanilla Pudding at the open-air cold holding unit was observed to have internal temperature of 45 degrees F. |
Person in charge voluntary removed these foods referenced in the violations and discarded in the trash at the time of 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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Sausage gravy in the makeshift unit at the front pizza station, had a preparation/open date of 4 March 2024 at 10:33 am with a 11 March 2024 at 11:33 am. Sausage in the makeshift unit at the front pizza station, had a preparation/open date of 4 March 2024 at 10:33 am with a 11 March 2024 at 11:33 am. Sausage (container #2) in the makeshift unit at the front pizza station, had a preparation/open date of 5 March 2024 at 7:38 am with a 12 March 2024 at 8:38 am. |
Person in charge voluntary removed these foods referenced in the violations and discarded in the trash at the time of inspection. |
Priority (P) |
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| 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 probe thermometer at the front food service area were observed to be verified at 35.8 degree F. |
Person in charge removed this food probe thermometer from use in food service area. |
Priority Foundation (PF) |
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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 was observed to be sitting directly on the food preparation counter next to the raw chicken makeshift. |
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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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Top part of makeshift units in the front and back food service areas were observed to have excessive amount of dried food residues and build up. |
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Core (C) |
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