| 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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Cinnabon employee was observed to be putting frosting on cinnamon buns and when she finished started working around the register, she handled a pen and notepad, then handled display pans and used utensils. When she completed those tasks she went back to working on food preparation without washing hands and changing gloves. |
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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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Chicken wings, corn dogs, Tater Tots, sausage/egg/cheese croissant, sausage/egg/cheese French toast, and hamburgers at the front hot holding bar and the hot holding case at the self-serve counter internally probed with a TDA thermometer were observed to have internal temperatures between 91*F and 121*F. Out of the safe temperature range of 135*F or above. |
Manager voluntarily discarded product during inspection. |
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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)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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The facility was observed to be using an 8-day date marking system for Ready to eat foods such as precooked meats, sauces, and reheat foods. Facility is not using a time stamp/date marking system. |
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| 44,45 Utensils and equipment |
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| 44,45 45 Warewashing facilities installed, maintained, and used; test strips |
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| 44,45 0080-04-09-.04(5)(a)4 Warewashing equipment shall be cleaned before use, to prevent recontamination, and at least every 24 hours if used. |
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The auto Dishwasher in the kitchen area next to the 3 Bay Sink was observed to have a build-up of food residue and debris on the inside top area by the water dispensing arm and around the top edges. |
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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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A black substance was observed on the inside of the ice machine deflector shield in the back storeroom of the facility. |
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Core (C) |
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