08 Adequate handwashing sinks properly supplied and accessible |
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08 0080-04-09-.06(3)(a)3 Handwashing sinks, properly supplied with drying devices |
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No paper towels at the hand washing sink in the produce preparation room. |
Person in charge restocked paper towels during routine inspection. |
Priority Foundation (PF) |
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14 Food contact surfaces; clean and sanitized |
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14 0080-04-09-.04(7)(c) Hot water and/or sufficient chemical sanitizer; default time of 30 seconds in contact with utensils; see manufacture's instructions |
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Sanitizer in food service sink basin was observed to have pH of over 500 ppm. |
Facility drained the sanitizer, refilled the sanitizer basin and the sanitizer was recheck and recorded as 200 ppm. |
Priority (P) |
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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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Leafy green lettuce at the self-serve cold holding bar was observed to have an internal temperature of 46-50 degrees F. Cheeses, yogurt and milk in the walk in dairy cold holding unit had internal temperature of 50-52 degrees F. |
Person in voluntary discard the food referenced in the violation from the cold holding self-serve bar. All the temperature control for safety foods in the dairy cold holding unit were voluntary pulled and segregated, all foods were marked with an "x" and placed in the dumpster. See additional comments in comment section. |
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)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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Hard boiled eggs, made in house not commercially prepared, did not have a preparation or discard expiration date. |
Person in charge voluntary discarded basket of hard-boiled eggs in the trash during routine inspection. |
Priority (P) |
0 |
30,31 Food temp controls |
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30,31 30 Proper cooling methods, adequate equipment for temperature control |
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30,31 0080-04-09-.03(5)(a)5 Cooling Methods (shallow pans, smaller portions, rapid cooling equipment, stirring, ice bath, ice as ingredient) |
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Gravy in the cooling process being stored in the food service walk in cold holding unit was observed to have tight fitting plastic wrap over the metal container. |
Facility removed the plastic wrap and vented during routine inspection. |
Priority Foundation (PF) |
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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. |
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Ambient temperature of dairy walk in cold holding unit was observed to be 50.3-54.4 degrees F. Facility had temperature logs for 19 September 2024. Facility was observed to record an ambient temperature of dairy cold holding unit at 7 am of 50 degrees F. Hourly temperature checks were recorded at 50 degree F, till TDA observation. |
Facility call refrigeration service company and refrigerator company conducted a site visit and was activity working on the issue during routine inspection. |
Priority Foundation (PF) |
0 |