| 13 Food separated and protected |
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| 13 0080-04-09-.03(3)(b)1(i)(I) Raw animal foods must be kept separate from ready to eat foods at all times |
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Raw beef and Raw Pork was observed to be stored over ready to eat foods in the prep cooler across from the 3 Bay Sink in the front of the food service preparation area. Raw animal foods must be kept separate from ready to eat foods at all times. |
Management moved Raw product to bottom shelf of the cooler during inspection. |
Priority (P) |
1 |
| 14 Food contact surfaces; clean and sanitized |
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| 14 0080-04-09-.04(6)(b)1 Food contact cleaning frequency; 4 hours at ambient temperature |
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Can opener attached to the back food prep table across from the clean utensil/food container wire rack was observed to have a build-up of dried food residue and debris on the blade. Vegetable chopper and vegetable dicer stored clean were observed to have a build-up of dried food residue and debris on the blades. Food contact cleaning frequency requirements; 4 hours at ambient temperature. |
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Priority (P) |
1 |
| 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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Deli meats Turkey and Ham, sliced Tomatoes, Chopped Lettuce, Cole slaw, sliced Peppers, and sliced Mushrooms on the front preparation cold holding unit internally checked with a TDA probe thermometer was observed to be between 55*F to 61*F; out of the safe cold holding temperature range of 41*F and Below. |
Management voluntary discarded these foods during the inspection. |
Priority (P) |
2 |
| 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, ... |
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Opened Deli Sliced Turkey stored in the Walk in Cooler was observed to not be date marked. Opened Sliced Deli Meats stored in the Walk in Cooler were observed to be date marked with a discard date of 10/3/24; over the 7-day date marking period. Date Marking requirements; 6 days beyond the day of creation; exceptions are commercially made deli salads, hard cheeses, semi-soft cheeses, cultured dairy products, preserved fish, dry fermented sausages, or salt-cured products.
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Priority (P) |
0 |
| 38,39 wiping cloth & washing produce |
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| 38,39 38 Wiping cloths properly used and stored |
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| 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 |
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Observed in use soiled wiping cloths stored on the prep counter next to the flat top grill and on the drain board of the 3 Bay Sink in the front food service prep area. Wiping cloths shall be maintained dry or held in sanitizer; free of debris; wiping cloth storage containers are stored off the floor
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Core (C) |
0 |