| 19,20 safe temperature holding |
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0 |
| 19,20 20 Cold holding temperature |
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0 |
| 19,20 0080-04-09-.03(5)(a)6(i)(II) Cold holding at 41F or less for Time/temperature control for safety foods |
out |
Pint, gallon and quart milks in the retail display walk in cold holding unit were observed to have internal temperature of 45-46 degrees F. Precooked sausage, beef and pepperoni at the pizza makeshift unit had an internal temperature of 48-50 degrees. Onions, peppers and mushrooms were observed to have internal temperature of 48-50 degrees F. |
Person in charge voluntary removed from sale, these food items were marked with "x" and segregated in black containers in beer walk in cold holding unit. All temperature control for safety foods at the makeshift unit were voluntary discarded during the inspection. |
Priority (P) |
0 |
| 21,22 Date & Time for food safety |
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0 |
| 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, ... |
out |
A open packages of commercially prepared precooked sausage and beef were observed to not have a preparation/open date or discard date. This observation was observed in the makeshift unit in the food preparation area. |
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Priority (P) |
3 |
| 30,31 Food temp controls |
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0 |
| 30,31 30 Proper cooling methods, adequate equipment for temperature control |
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| 30,31 0080-04-09-.03(5)(a)5 Cooling Methods (shallow pans, smaller portions, rapid cooling equipment, stirring, ice bath, ice as ingredient) |
out |
A metal pan of sausage and gravy were observed to be in the cooling process and were observed to have a tight-fitting lid and tight-fitting plastic wrap. These observations were made in the standing cold holding unit at the food preparation area and standing freezer next to the beer cold holding unit. Discussed approved cooling methods with Person in Charge during the inspection. |
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Priority Foundation (PF) |
0 |
| 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. |
out |
The ambient temperature of the walk in cold holding unit with retail display of milk was 50.2 degrees F. The ambient temperature of the pizza makeshift unit was 50.1 degrees F. |
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Priority Foundation (PF) |
0 |
| 35,36 Pests & contamination |
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0 |
| 35,36 35 Insects, rodents, and animals not present |
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0 |
| 35,36 0080-04-09-.06(2)(b)5 Outer Openings - Protected |
out |
Back door in food preparation had a gap between the bottom of the door and the floor to the outside. |
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Core (C) |
0 |
| 35,36 36 Contamination prevented during food preparation, storage or display |
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| 35,36 0080-04-09-.03(3)(e) Food shall be stored in a clean location, not exposed to contamination, at least 6 inches above the floor. Food shall not be stored in prohibited areas such as: locker/ch... |
out |
Several bag in the box soda syrups were observed to stored directly on the floor in the back storage area. |
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Core (C) |
0 |
| 44,45 Utensils and equipment |
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0 |
| 44,45 44 Food and Non-food contact surfaces, cleanable, designed, constructed, and used |
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0 |
| 44,45 0080-04-09-.04(1)(a) Food contact equipment surfaces shall be safe, durable, corrosion-resistant, nonabsorbent, smooth, and easily cleanable |
out |
Several ceramic plates were observed to be chipped and cracked and several plastic food containers were observed to be were observed to be cracked and chipped. The makeshift pizza cutting board was observed to be heavy scored. |
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Priority (P) |
0 |