| 14 Food contact surfaces; clean and sanitized |
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| 14 0080-04-09-.04(6)(a) Food contact surfaces shall be visually clean. |
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The roller grill seals were observed to have excessive amount of build and dried food residues. |
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Priority Foundation (PF) |
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| 19,20 safe temperature holding |
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| 19,20 20 Cold holding temperature |
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| 19,20 0080-04-09-.03(5)(a)6(i)(II) Cold holding at 41F or less for Time/temperature control for safety foods |
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Scramble egg/bacon and cheese breakfast hash sitting on the metal shelves in the back food service area was observed to have internal temperature of 50 degrees F. |
Person in charge voluntary discarded these foods referenced in the volitation in the trash at the time of inspection. |
Priority (P) |
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| 21,22 Date & Time for food safety |
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| 21,22 21 Date Marking and Disposition |
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| 21,22 0080-04-09-.03(5)(a)8 Date Marking; Discard food after 7 days at 41F |
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Half and half and French vanilla dairy creamers had a date and time stamp of 23 May 2023 at 08:23 am. Salted caramel, French vanilla, and mocha cold brew had a open date of 23 May 2023 at 08:03 am. |
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Priority (P) |
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| 44,45 Utensils and equipment |
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| 44,45 44 Food and Non-food contact surfaces, cleanable, designed, constructed, and used |
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| 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 |
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A piece of cardboard was observed to be in the top shelf of the makeshift unit. |
Person in charge voluntary removed piece of cardboard at the time of inspection. |
Core (C) |
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| 44,45 45 Warewashing facilities installed, maintained, and used; test strips |
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| 44,45 0080-04-09-.04(3)(b)4 Test Kits to measure concentration of sanitizing solutions. |
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The facility Quat test strips had an expiration date of February 2021. |
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Priority Foundation (PF) |
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| 46 Non-food contact surfaces clean |
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| 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. |
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The bottom of the standing freezer at the food service area were observed to have excessive amount of buildup ice and dried food residues. |
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Core (C) |
0 |