Nu-Way Weiners - Store #6

Observed the delivery person deliver container of coleslaw and proceed to place coleslaw into the reach in cooler without verifying the temperature. Temperature of the coleslaw was 66F. Refrigerated, time/temperature control for safety food shall be at a temperature of 41°F or below when received. Coleslaw was returned to driver.

Observed sausage patties inside the warmer cabinet tempting between 123F-126F. Ambient air temperature of the unit is 140F. Except during preparation, cooking, or cooling, or when time is used as the public health control, time/temperature control for safety food shall be maintained at 135°F or above. Facility reheated the sausage patties since it was within the time parameters.

Observed the person in charge/ certified food safety manager (CFSM) not performing their duties to ensure time/temperature control for safety (TCS) food are received at an appropriate temperature. Employees are visibly observing and verifying delivered foods as they are received to determine that they are from approved sources and are placed into appropriate storage locations, as required by this Chapter, such that they are received and maintained at the required temperatures, protected from contamination, unadulterated, and accurately presented, by routinely monitoring the employees’ observations, maintaining receiving/corrective action records for deliveries and periodically evaluating foods upon their receipt as specified within DPH Rule 511-6-1-.04(3)(m). Train staff on proper receiving procedures.

Observe the previous inspection report posted in the dining room and drive thru window. The most current inspection report shall be prominently displayed in public view at all times. Post today's inspection report.

Observed food handler grab biscuits off the grill with his bare hands and proceed to prep them. Food employees shall not contact exposed, ready-to-eat food with their bare hands and shall use suitable utensils such as deli tissue, spatulas, tongs, single-use gloves, or dispensing equipment. Person in charge discarded the biscuits.

Observed the person in charge receive a container of coleslaw and proceed to place coleslaw into the reach in cooler without verifying the temperature. Temperature of the coleslaw was 53F. Refrigerated, time/temperature control for safety food shall be at a temperature of 41°F or below when received. Coleslaw was returned to driver.

Observed cut leafy greens (47F) and sliced tomatoes (48F) improperly stored in an ice bath, food items were sitting on top of the ice. Per person in charge the items were placed into the ice bath about 10 minutes prior to my arrival. Except during preparation, cooking, or cooling, or when time is used as the public health control, time/temperature control for safety food shall be maintained at 41°F (5°C) or below. Employee moved food items to reach in cooler to decrease its temperature.

Observed the person in charge/ certified food safety manager (CFSM) not performing their duties to ensure time/temperature control for safety (TCS) food are received at an appropriate temperature. Employees are visibly observing and verifying delivered foods as they are received to determine that they are from approved sources and are placed into appropriate storage locations, as required by this Chapter, such that they are received and maintained at the required temperatures, protected from contamination, unadulterated, and accurately presented, by routinely monitoring the employees’ observations, maintaining receiving/corrective action records for deliveries and periodically evaluating foods upon their receipt as specified within DPH Rule 511-6-1-.04(3)(m). Train staff on proper receiving procedures.

Observed the person in charge not performing their duties to ensure food handlers are not bare handling ready to eat foods. Unless the conditions specified in DPH Rule 511-6-1-.04(4)(a)4. are met, employees are preventing cross-contamination of ready-to-eat food with bare hands by properly using suitable utensils such as deli tissue, spatulas, tongs, single-use gloves, or dispensing equipment. Train staff on proper food handling.

Observed the Person In Charge (PIC) not ensuring the Time/Temperature Control for Safety (TCS) food item is being held at the correct cold temperature. The PIC must ensure employees are properly cold/hot holding, for hot holding time/temperature control for safety food, being particularly careful in holding those foods known to cause severe foodborne illness and death, such as eggs and comminuted meats, through daily oversight of the employees' routine monitoring of the holding, and using appropriate temperature measuring devices properly scaled and calibrated. Train staff on proper ice bath technique and proper holding of TCS foods.

Observed no food allergen notification present at the facility. The permit holder shall notify consumers by written notification of the presence of major food allergens as an ingredient in unpackaged food items that are served or sold to the consumer. I provided person in charge with a food allergen notification to post.

Observed a food handler with a beard greater than one-half inch in length prepping food items without a beard restraint. Employees preparing or Handling food shall use effective and clean, disposable or easily cleanable nets or other hair restraints approved by the Health Authority, worn properly to restrain loose hair including beards and mustaches longer than one half inch. Obtain proper hair restraints immediately to prevent cross contamination.

Observed wet wiping cloths near the grill area sitting on the counter. Cloths in-use for wiping food spills from tableware and carry-out containers that occur as food is being served shall be: (i) Held between uses in a chemical sanitizer solution at a concentration specified under DPH Rule 511-6-1-.05(6)(n). Employee removed the wet cloths.

Observed outdoor light coming in at the bottom of the backdoor enough for pests to enter the facility. Outer openings of a food service establishment shall be protected against the entry of insects and rodents by: (i) Filling or closing holes and other gaps along floors, walls, and ceilings; (ii) Closed, tight-fitting windows; and (iii) Solid, self-closing, tight-fitting doors. Place threshold/seal bottom of the back door to eliminate gap.

Observed the ice scoop lying on an unsanitized surface near the ice machine. During pauses in food preparation or dispensing, food preparation and dispensing utensils shall be stored in a clean, protected location if the utensils, such as ice scoops, are used only with a food that is not time/temperature control for safety food. Re-wash, re-rinse, and re-sanitize the ice scoop before using.

Observed food-grade containers wet-stacked in the storage area. After cleaning and sanitizing, equipment and utensils shall be air-dried or used after adequate draining before contact with food. Recommend using a pyramid stacking method to allow the containers to air dry before stacking them. Re-wash, re-rinse, re-sanitize, and allow the containers to air dry.

Observed raw shelled eggs (45 F) inside the reach-in cooler. The ambient air temperature inside the unit is 39-40 F. The raw shelled eggs were on an ice bath before being stored inside the reach-in cooler, per the Person In Charge (PIC). Possibly, the raw shelled eggs were not placed inside the ice bath properly, which may have caused the temperature of the eggs to increase. All cold-hold Time/Temperature Control for Safety (TCS) foods must be 41 F or below. Corrected on Site (COS): eggs discarded.

Observed the Person In Charge (PIC) not ensuring the Time/Temperature Control for Safety (TCS) food item is being held at the correct cold temperature. The PIC must ensure employees are properly cold/hot holding, for hot holding time/temperature control for safety food, being particularly careful in holding those foods known to cause severe foodborne illness and death, such as eggs and comminuted meats, through daily oversight of the employees' routine monitoring of the holding, and using appropriate temperature measuring devices properly scaled and calibrated. Train staff on proper ice bath technique and proper holding of TCS foods.

Observed the Person In Charge (PIC) not ensuring the proper sanitizer solution at the three-compartment sink for sanitizing equipment and utensils. The PIC must ensure employees are properly sanitizing cleaned multiuse equipment and utensils before they are reused, through routine monitoring of solution temperature and exposure time for hot water sanitizing, and chemical concentration, pH, temperature, and exposure time for chemical sanitizing. Educated staff on proper sanitizer solution.

Observed no hand soap inside the dispenser at the hand sink in the kitchen. All hand sinks must be supplied with soap for hand washing. Corrected on Site (COS): Hand soap dispenser container replaced with hand soap.

Observed 0 ppm (Parts Per Million) of Quat sanitizer inside the three-compartment sink. A quaternary ammonium compound solution shall have a minimum temperature of 75ºF (24ºC), have a concentration as specified in DPH Rule 511-6-1-.07(6)(g), and as indicated by the manufacturer’s use directions included in the labeling. According to the manufacturing label on the container, the sanitizer must be 200-400 ppm. Corrected on Site (COS): Quat sanitizer at the three-compartment sink at 200 ppm.

Observed a food handler wearing bracelets on both wrists while handling food. Except for a plain ring, such as a wedding band, food employees may not wear jewelry, including medical information jewelry, on their arms and hands while preparing food. Remove bracelets from wrists before handling food.

Observed damp cloths on the food prep counter. Cloths in-use for wiping counters and other equipment surfaces shall be held between uses in a chemical sanitizer solution at a concentration specified under DPH Rule 511-6-1-.05(6)(n); and laundered daily. Keep damp cloths inside the sanitizer buckets in-between uses.

Observed a dumpster open outside, and it was not being used during the time of observation. Receptacles and waste handling units for refuse, recyclables, and returnables shall be kept covered with tight-fitting lids or doors if kept outside the food service establishment. Close the dumpster.

Observed a heavy build-up of food debris and grease on the floor below the cooking equipment. Physical facilities, such as floors, must be cleaned frequently. Clean floors.

Observed employees' water bottles stored around closed packaged frozen food inside the reach-in freezer. All employee items must be stored away from food, single-use items, clean equipment, and clean linen. Place employee drinks in a separate location inside the reach-in freezer away from the food served to consumers.

Observed an employee chewing gum while food handling. Employees shall consume food only in approved designated areas separate from food preparation and serving areas, equipment or utensil areas and food storage areas. Employee discarded the gum.

Observed a food container of deli ham with a discard date of 5/28/25. Except when packaging food using a reduced oxygen packaging method, and except as specified in paragraphs 5 and 6 of this subsection, refrigerated, ready-to-eat, time/temperature control for safety food prepared and held in a food establishment for more than 24 hours shall be clearly marked to indicate the date or day by which the food shall be consumed on the premises, sold, or discarded, when held at a temperature of 41°F (5°C) or below for a maximum of 7 days. The day of preparation shall be counted as Day 1. COS: The PIC discarded the food item.

Observed Time/temperature control for safety food items: hamburger patties (112F), sausage patties (122F) hot holding inside the warmer cabinet below 135F. Except during preparation, cooking, or cooling, or when time is used as the public health control, time/temperature control for safety food shall be maintained at 135°F or above. The person in charge states the food items have been inside the unit for 1 hour. Corrected on site (COS): The food items were reheated on the grill to at least 165F or above, sausage (187F) and hamburger patties (198F).

Observed pink biological growth along the ice machine baffle. Food contact surfaces must be cleaned frequently enough to prevent contamination. Drain ice and wash, rinse, and sanitize ice machine.

Observed a container of coleslaw with a discard date of August 30, 2024. Food that requires date marking shall be discarded if it exceeds 7 days, not including the time that the product is frozen. The food item must be used before the end of the day of that particular date. Corrected on Site (COS): Coleslaw discarded.

Observed employees' Dairy Queen frozen beverages stored around closed packaged frozen food inside the reach-in freezer. All employee items must be stored away from food, single-use items, clean equipment, and clean linen. Place employee drinks in a separate location inside the reach-in freezer away from the food served to consumers. Corrected on Site (COS): Dairy Queen frozen beverages discarded.

Observed hamburger patties stored inside the steam table at 123F. Except during preparation, cooking, or cooling, or when time is used as the public health control, time/temperature control for safety food shall be maintained at 135°F or above. Patties were reheated.

Observed a container of sausage dogs with a use by date of 4/29/24 in the reach-in cooler. Prepackaged sandwiches, eggs, infant formula, shucked oysters, milk, and time/temperature control safety foods that are labeled as “keep refrigerated” and that are for sale or service to the consumer or used as an ingredient in other foods shall be immediately discarded and shall not be sold, served, or used after the manufacturer’s expiration date or the sell-by date. Food was discarded.

Observed 5 half-gallon bottles of chocolate ice cream mix with a use by date of 12/29/23 in the reach-in cooler. Prepackaged sandwiches, eggs, infant formula, shucked oysters, milk, and time/temperature control safety foods that are labeled as “keep refrigerated” and that are for sale or service to the consumer or used as an ingredient in other foods shall be immediately discarded and shall not be sold, served, or used after the manufacturer’s expiration date or the sell-by date. Ice cream mix discarded.

Observed outdoor light coming in at the bottom of the backdoor enough for pests to enter the facility. Outer openings of a food service establishment shall be protected against the entry of insects and rodents by: (i) Filling or closing holes and other gaps along floors, walls, and ceilings; (ii) Closed, tight-fitting windows; and (iii) Solid, self-closing, tight-fitting doors. Place threshold/seal bottom of the back door to eliminate gap.