| 09,10,11,12 Approved Source |
in |
|
|
|
0 |
| 09,10,11,12 11 Food in good condition, safe, and unadulterated |
in |
|
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|
0 |
| 09,10,11,12 0080-04-09-.03(1) Safe, Unadulterated, and Honestly Presented |
out |
Observed food service employee internally check with a probe thermometer Rotisserie Chicken in the cooking process that was undercooked, and then internally check with the same probe thermometer fully cooked Rotisserie Chicken without sanitizing the probe thermometer first. |
Management discarded product during inspection. |
Priority (P) |
0 |
| 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 |
Observed a build-up of food residue and debris around the blades and blade guards of the 2 Deli slicers at the Deli bulk meat case. |
|
Priority (P) |
1 |
| 19,20 safe temperature holding |
in |
|
|
|
0 |
| 19,20 20 Cold holding temperature |
in |
|
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|
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 |
Cream Cheese and Crab Sticks at the Sushi Prep station were observed to be between 46*F and 48*F. Cut Cantaloupe, Cut Strawberries, and Cut Watermelon at the Island Case in the Deli were observed to be between 52*F and 56*F. Product was checked with a TDA probe thermometer. |
Management discarded product during inspection. |
Priority (P) |
1 |
| 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)8 Date Marking; Discard food after 7 days at 41F |
out |
Deli Chub Smoked Ham and Deli Chub Peppered Turkey stored in the Deli bulk Meat case were observed to have a discard date of 9/17/24. Egg Bites stored in the Starbuck's prep cooler were observed to have a discard date of 9/17/24; product was past the 7-day discard date. |
Management discarded product during inspection. |
Priority (P) |
0 |
| 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)(e) Food shall be stored in a clean location, not exposed to contamination, at least 6 inches above the floor. Food shall not be stored in prohibited areas such as: locker/ch... |
out |
Observed numerous banana boxes containing packaged food stored on the floor under the racks in the Deli Walk in Freezer and Observed asst. Pies stored on a rolling rack in the Deli Walk in Freezer to be uncovered and unprotected. |
|
Core (C) |
0 |
| 44,45 Utensils and equipment |
in |
|
|
|
0 |
| 44,45 44 Food and Non-food contact surfaces, cleanable, designed, constructed, and used |
in |
|
|
|
0 |
| 44,45 0080-04-09-.04(1)(a) Food contact equipment surfaces shall be safe, durable, corrosion-resistant, nonabsorbent, smooth, and easily cleanable |
out |
Observed the poly cutting board at the Pizza Prep station to be heavily scored. Observed 3 poly cutting boards hanging stored above the 3 Bay sink to be heavily scored and discolored: not smooth and easily cleanable. |
|
Priority (P) |
0 |
| 44,45 45 Warewashing facilities installed, maintained, and used; test strips |
in |
|
|
|
0 |
| 44,45 0080-04-09-.04(5)(a)4 Warewashing equipment shall be cleaned before use, to prevent recontamination, and at least every 24 hours if used. |
out |
Observed a build-up of food residue and debris around the sprayer arms and the door of the Auto dish Machine in the Deli. |
|
Core (C) |
0 |