Proper eating, tasting, drinking, or tobacco use

Core-2-401.11, C: Eating, Drinking, or Using Tobacco Observed personal drink without both a lid and a straw. All personal drinks need to have both a lid and a straw. Personal drinks shall also be placed in an area that will not contaminate any food or utensils.

Adequate hand washing facilities supplied & accessible

Priority Foundation-5-202.12 (A), Pf: Handwashing Sinks, Installation; Proper Temperature, Mixing Faucet Observed no hot water at handwashing sinks in the kitchen. Handwashing sinks need to reach 110F within 45 sec. A re-inspection will occur for this violation. Warm water is more effective than cold water in removing the fatty soils encountered in kitchens. An adequate flow of warm water will cause soap to lather and aid in flushing soil quickly from the hands. ASTM Standards for testing the efficacy of handwashing formulations specify a water temperature of 40°C ± 2°C (100 to 108°F). Priority Foundation-5-205.11, Pf: Using a Handwashing Sink-Operation and Maintenance Observed ice dumped in handwashing sink near ice cream cooler. Discontinue this process. HANDWASHING SINKS may not be used for purposes other than handwashing. Priority Foundation-6-301.12, Pf: Hand Drying Provision Observed no paper towels at handwashing sink near 3 compartment sink. It is known that wet hands transfer bacteria more readily than dry hands. The residual moisture found on the hands after washing allows for bacterial and viral transfer to food or solid surfaces by touch. The method in which hands are dried is a critical factor in reducing chances of cross-contamination by hands to food and environmental surfaces

Proper cold holding temperatures

PRIORITY VIOLATION-3-501.16(A)(2) and (B), P: Time/Temperature Control for Safety Food, Cold Holding Observed cooked sausage in a plastic container in the top part of the sandwich prep unit on top of the cooling pans. Internal temps of this sausage is 75F. employee stated that sausage has been there for about 3 hours. sausage was discarded at time of inspection. Observed single serving butters (shamrock farms sweet cream butter) near fountain drink station in seating area with an internal temp of 70F. Per butters packaging it must be kept refrigerated. butter was discarded at time of inspection. Bacterial growth and/or toxin production can occur if time/temperature control for safety food remains in the temperature "Danger Zone" of 5oC to 57oC (41oF to 135oF) too long. Up to a point, the rate of growth increases with an increase in temperature within this zone. Beyond the upper limit of the optimal temperature range for a particular organism, the rate of growth decreases. Operations requiring heating or cooling of food should be performed as rapidly as possible to avoid the possibility of bacterial growth.

Proper cooling methods used; adequate equipment for temperature control

Priority Foundation-4-301.11, Pf: Cooling, Heating, and Holding Capacities-Equipment Observed small cooler near register holding at 46F. All items in cooler was relocated to walk-in at time of inspection. A re-inspection will occur for this violation. The ability of equipment to cool, heat, and maintain time/temperature control for safety foods at Code-required temperatures is critical to food safety. Improper holding and cooking temperatures continue to be major contributing factors to foodborne illness. Therefore, it is very important to have adequate hot or cold holding equipment with enough capacity to meet the heating and cooling demands of the operation.