| 14 Food contact surfaces; clean and sanitized |
in |
|
|
|
0 |
| 14 0080-04-09-.04(6)(a) Food contact surfaces shall be visually clean. |
out |
Both self-serve drink machine ice dispensers were observed to have excessive amount of white/pink build up. |
|
Priority Foundation (PF) |
0 |
| 19,20 safe temperature holding |
in |
|
|
|
0 |
| 19,20 19 Hot holding temperature |
in |
|
|
|
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 |
Chili and nacho cheese at the self-serve drink area was observed to have internal temperature of 118-124 degrees. |
Person in charge voluntary removed and discarded the food referenced in the violation in the trash during the inspection. |
Priority (P) |
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 |
Mustard on the food preparation area was observed to have an internal temperature of 72 degrees F and manufacturers instruction indicate "refrigerate after opening" and according to the date marking was opened on 5 August 2024. Prepackaged cheese and meat sticks, cheese sticks and cheese slices and "keep refrigerated" vegetable snacks in the open-air cold holding unit were observed to have internal temperature of 50 56 -degree F. Pint milk in walk in cold holding unit had an internal temperature of 44 degrees F. |
Person in charge voluntary removed from sale and discard all the food referenced in the violation during the inspection. Milk in walk in Cold holding unit was not discarded. |
Priority (P) |
3 |
| 30,31 Food temp controls |
in |
|
|
|
0 |
| 30,31 30 Proper cooling methods, adequate equipment for temperature control |
in |
|
|
|
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 |
Ambient temperature of walk in cold holding unit with TCS foods was observed to be 50.1 degrees F. Open air cold holding unit with Temperature Control of Safety foods was observed to have an ambient temperature of between 49.1 - 54.3 degrees F. |
|
Priority Foundation (PF) |
1 |
| 35,36 Pests & contamination |
in |
|
|
|
0 |
| 35,36 36 Contamination prevented during food preparation, storage or display |
in |
|
|
|
0 |
| 35,36 0080-04-09-.03(3)(c)2 Storage or display of packaged food in contact with water or ice |
out |
Several containers of ready to eat foods were observed to have a buildup of water on top of the container lid or plastic wraps. This observation was made of the food service walk in cold holding unit in the back food preparation area. |
|
Core (C) |
0 |
| 40,41 Utensils |
in |
|
|
|
0 |
| 40,41 41 Utensils, equipment, and linens; stored, dried, and handled |
in |
|
|
|
0 |
| 40,41 0080-04-09-.04(9)(a)1 Equipment and utensils are allowed to air-dry or used after adequate draining |
out |
Several clean ready to use dishes were observed to be wet stacked on the metal racks above the three-compartment sink. |
|
Core (C) |
2 |
| 42,43 Single service & gloves |
in |
|
|
|
0 |
| 42,43 42 Single-service articles stored and used |
in |
|
|
|
0 |
| 42,43 0080-04-09-.04(9)(c)1 Single-service articles protected from contamination |
out |
Several single use plastic containers at the front food preparation area were observed to stored not inverted. |
|
Core (C) |
0 |
| 53 Ventilation, lighting, and designated areas used |
in |
|
|
|
0 |
| 53 0080-04-09-.06(4)(c) Designated area for personal items shall be located so that food and equipment are protected from contamination; personal belongings properly stored |
out |
Personal items were observed to be stored above the counter at the front-end food preparation area and on the makeshift unit. Several employee drinks were observed to be stored on storage shelf with prepackage foods. |
Person in charge voluntary removed these items to a designated area during the inspection. |
Core (C) |
0 |