| 04,05 Hygiene |
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0 |
| 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 |
out |
Employee's personal drink was observed to be stored on back food preparation table while open foods were present. |
Employee moved personal drink to designated area during the inspection. |
Priority (P) |
0 |
| 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 |
out |
Hand washing sink next to the three-compartment sink was observed to have dirty dishes being stored on the sink basin. |
Employee removed dirty dishes from the hand washing sink basin during the inspection. |
Priority Foundation (PF) |
0 |
| 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 |
out |
Vegetable chopper on the back storage rack was observed to have dried food residues on the blades. |
Employee removed vegetable chopper for cleaning. |
Priority (P) |
1 |
| 16,17,18 cooking, reheating, cooling |
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0 |
| 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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Pulled pork reheated for sandwich preparation was observed to have internal temperature of 112-124. |
Employee reheated pulled pork and recheck internal temperature was 135 degrees F. |
Priority (P) |
0 |
| 19,20 safe temperature holding |
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0 |
| 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 |
out |
Corn dogs, mac and cheese, and all varieties of pizzas at the hot holding units in front of the food service and at self-serve were observed to have internal temperature of 108 to 127-degree F |
Person in charge voluntary discarded these foods referenced in the violations in the trash during the inspection.
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Priority (P) |
1 |
| 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 |
Sausage patties in plastic container at the food service TCS foods makeshift unit was observed to have internal temperature of 46 to 48 degree F. Deli meat turkey and slice cheese at the back food service preparation table were observed to have internal temperature of 48 to 54 degrees F. |
Person in charge voluntary discarded these foods referenced in the violations in the trash during the inspection.
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Priority (P) |
1 |