| 14 Food contact surfaces; clean and sanitized |
in |
|
|
|
0 |
| 14 0080-04-09-.04(6)(b)1 Food contact cleaning frequency; 4 hours at ambient temperature |
out |
Push plate (not in active use) was observed to have excessive amount of buildup and dried food residues on the push plate. |
|
Priority (P) |
0 |
| 19,20 safe temperature holding |
in |
|
|
|
0 |
| 19,20 20 Cold holding temperature |
in |
|
|
|
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 |
Sliced tomatoes, deli meats, sausages, chopped onions and peppers, chopped salad, "keep refrigerated after opening sauces (may0, salsa), sliced cheeses and precooked ham was observed to have internal temperature of 46-52 degrees F. The pint milks in the walk in cold holding unit was observed to have internal temperature of 44-46 degrees F. |
All food referenced in the violation were observed to be voluntary discarded in the trash at the time of inspection. |
Priority (P) |
2 |
| 21,22 Date & Time for food safety |
in |
|
|
|
0 |
| 21,22 21 Date Marking and Disposition |
in |
|
|
|
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 |
Temperature control for safety dairy creamers at the self-serve coffee station were observed to not have a preparation or discard date. |
Person in charge placed a date the dairy creamers with a open date of 21 July 2024 and discard date of 26 July 2024. |
Priority (P) |
1 |
| 38,39 wiping cloth & washing produce |
in |
|
|
|
0 |
| 38,39 38 Wiping cloths properly used and stored |
in |
|
|
|
0 |
| 38,39 0080-04-09-.03(3)(d)4 Wiping cloths shall be maintained dry or held in sanitizer; free of debris; wiping cloth storage containers are stored off the floor |
out |
Wet wiping clothes were observed to be stored on the side of the three compartment sink basins. |
|
Core (C) |
1 |