| 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 personal drink was observed to be on the ledge above the front food preparation table, with open food present, next to the makeshift unit. |
Person in charge moved employee personal drink to designated area during the inspection. |
Priority (P) |
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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 pork was observed to stored in the same container in the walk in cold holding food service unit with ready to eat deli meat turkey. |
Person in charge voluntary discarded these food reference in the violation in the trash 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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Prepackage cheese and meat snacks, cheese sticks, Lunchables, hummus, and "keep refrigerated" vegetable snacks in the open-air cold holding unit were observed to have internal temperature of 47-56 -degree F. Ambient temperature of raw shell eggs being stored at the flat top grill was 87.5 degrees F. |
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Priority (P) |
2 |
| 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)7 Date Marking; 6 days beyond the day of creation; exceptions are commercially made deli salads, hard cheeses, semi-soft cheeses, cultured dairy products, preserved fish, ... |
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Container of sausage located in the walk-in cold holding unit were observed to not have preparation date/expiration or discard date. |
Person in charge voluntary discarded these food reference in the violation in the trash during the inspection. |
Priority (P) |
2 |
| 21,22 0080-04-09-.03(5)(a)8 Date Marking; Discard food after 7 days at 41F |
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Bolonga had a preparation date of 8 February 2024.Pulled pork had a preparation date of 16 February 2024 at 11:00 am and a discard date of 17 March 2024 at 11: 00 am. |
Person in charge voluntary discarded these food reference in the violation in the trash during the inspection. |
Priority (P) |
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| 30,31 Food temp controls |
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| 30,31 30 Proper cooling methods, adequate equipment for temperature control |
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| 30,31 0080-04-09-.04(3)(a)1 Equipment for cooling, heating, cold holding, and hot holding food shall be sufficient in number and capacity to provide safe food temperatures. |
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Open air cold holding unit had an ambient temperature of 48.9 degree F. |
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Priority Foundation (PF) |
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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)(b)1 Preventing packaged and unpackaged food contamination by separation, packaging, and segregation methods |
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Open package of hot dogs in the food service walk in cold holding unit were observed to have melted ice dripping into the package. |
Person in charge voluntary discarded these food reference 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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We wiping cloths were observed to stored on the sink basin of the three compartment sink during the inspection. |
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Core (C) |
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| 40,41 Utensils |
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| 40,41 41 Utensils, equipment, and linens; stored, dried, and handled |
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| 40,41 0080-04-09-.04(9)(a)1 Equipment and utensils are allowed to air-dry or used after adequate draining |
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Several clean ready to use dishes were observed to be wet stacked above the back food service preparation table. |
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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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Metal racks in the food service area were observed to have exessive amount of build and dried food residues on the racks. |
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Core (C) |
0 |