| 14 Food contact surfaces; clean and sanitized |
in |
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|
0 |
| 14 0080-04-09-.04(6)(b)1 Food contact cleaning frequency; 4 hours at ambient temperature |
out |
The vetegable chopper was observed to be stored in the clean ready to use area and was observed to have dried food residues on the blades. The ice deflection shields at the self-serve drink machines were observed to have excessive amount of black substance. The blade to the can opener on the food preparation table was observed to have excessive amount of dried food residues and build up. |
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Priority (P) |
1 |
| 19,20 safe temperature holding |
in |
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0 |
| 19,20 19 Hot holding temperature |
in |
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0 |
| 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 |
Nacho cheese and chili at the self-serve hot holding station was observed to have internal temperature of 98 to 102 degrees. |
Person in charge voluntary discarded all the food referenced in the violation during the inspection. |
Priority (P) |
1 |
| 21,22 Date & Time for food safety |
in |
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0 |
| 21,22 21 Date Marking and Disposition |
in |
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0 |
| 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, ... |
out |
Several containers were observed to not have a preparation/open date, these foods included precooked beef, gravy, and chopped leafy greens. |
Person in charge voluntary discarded all the food referenced in the violation during the inspection. |
Priority (P) |
0 |
| 24,25 Chemical hazards |
in |
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0 |
| 24,25 25 Chemicals identified, stored, and used |
in |
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0 |
| 24,25 0080-04-09-.07(2)(a) Chemicals shall be stored separate from food, utensils, equipment, and single service items |
out |
Two spray bottles of toxic chemicals were observed to be stored on the side of the metal rack above breads. |
Person in charge voluntary removed these chemicals to designated area during the inspection. |
Priority Foundation (PF) |
0 |
| 44,45 Utensils and equipment |
in |
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0 |
| 44,45 44 Food and Non-food contact surfaces, cleanable, designed, constructed, and used |
in |
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0 |
| 44,45 0080-04-09-.04(2)(b)6 Nonfood-contact surfaces shall be designed and constructed to allow easy cleaning and to facilitate maintenance |
out |
Cardboard was observed to be used on the bottom shelf of the food preparation table in the food service area. Small cold holding unit in food service area was observed to have duct tape on the inside of the door of the cold holding unit. |
|
Core (C) |
1 |
| 46 Non-food contact surfaces clean |
in |
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0 |
| 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. |
out |
The top of the makeshift unit in the food preparation area was observed to have excessive amount of dried food residues and build up. Both the small cold holding unit and small freezer unit in the food service area were observed to have excessive amount of dried food residues and build up on the bottom of these units. |
|
Core (C) |
0 |