| 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 |
Observed excessive amount of dried food residues and build up on the top and bottom wheel of the ban saw. Observed excessive amount of dried food residues and build up on the lips and blade of the deli meat slicer. Observed excessive amount of dried food residues and build up on the vegetable chopper in the food service area. |
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Priority (P) |
2 |
| 16,17,18 cooking, reheating, cooling |
in |
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0 |
| 16,17,18 18 Cooling time and temperature |
in |
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0 |
| 16,17,18 0080-04-09-.03(5)(a)4(i) Cooling must occur within 2 hours from 135F to 70F and within a total of 6 hours from 135F to 41F or less. |
out |
Cooked goat meat in sauce in the back walk in cold holding unit was observed to have internal temperature of 47-48 degrees F. The goat meat was cooked on 21 July 2024. |
Person in charge voluntary discarded the food referenced in the violation in the trash during the inspection. |
Priority (P) |
0 |
| 19,20 safe temperature holding |
in |
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0 |
| 19,20 20 Cold holding temperature |
in |
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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 |
Deli meats and loaf in the food service makeshift unit was observed to have an internal temperature of 46-48 degrees F. |
Person in charge voluntary discarded the food referenced in the violation in the trash during the inspection. |
Priority (P) |
0 |
| 35,36 Pests & contamination |
in |
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0 |
| 35,36 36 Contamination prevented during food preparation, storage or display |
in |
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0 |
| 35,36 0080-04-09-.03(3)(b)1 Preventing packaged and unpackaged food contamination by separation, packaging, and segregation methods |
out |
Several containers of food in the standing cold holding unit and walk in cold holding unit food service unit were observed to be stored uncovered and unprotected. These foods include beans, chopped vegetables such as peppers, cilantro and jalapenos. |
Person in charge covered with container lids all the foods referenced in the violation during the inspection. |
Priority (P) |
1 |
| 40,41 Utensils |
in |
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0 |
| 40,41 40 In use utensils properly stored |
in |
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0 |
| 40,41 0080-04-09-.03(3)(d)2 In use utensils for food preparation or dispensing shall be stored properly; handle above food, or in running water, and protected. |
out |
Ice scoop for front drink service were observed to be stored uncovered and unprotected on top of ice chest. |
|
Core (C) |
1 |
| 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 |
Plastic lined shelves in food service cold holding unit were observed to have peeling and flaking. |
|
Core (C) |
0 |
| 44,45 45 Warewashing facilities installed, maintained, and used; test strips |
in |
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0 |
| 44,45 0080-04-09-.04(3)(b)4 Test Kits to measure concentration of sanitizing solutions. |
out |
No Quat test strips were observed to be available for use at the three compartment sink for Quat sanitizer. |
|
Priority Foundation (PF) |
0 |