| 13 Food separated and protected |
in |
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|
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0 |
| 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 |
out |
Observed raw hamburger stored directly with and beside RTE deli meats located in the reach in food storage cooling unit. |
All items are properly stored at time of inspection. |
Priority (P) |
0 |
| 19,20 safe temperature holding |
in |
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0 |
| 19,20 19 Hot holding temperature |
in |
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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 |
Observed sausage biscuits and bacon biscuits out of temperature at grab n go food warmer. Items temperature checked at 100'-105' |
Products discarded during inspection |
Priority (P) |
0 |
| 21,22 Date & Time for food safety |
in |
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0 |
| 21,22 21 Date Marking and Disposition |
in |
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0 |
| 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, ... |
out |
Observed excessive packages of deli items with more than the 7 day discard date hand written on packages. Firm is adding 7 days to the open date, instead of including opening date within the 7 days. |
|
Priority (P) |
1 |
| 35,36 Pests & contamination |
in |
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0 |
| 35,36 35 Insects, rodents, and animals not present |
in |
|
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0 |
| 35,36 0080-04-09-.06(5)(k) Controlling Pests including evidence of pests and eliminating their presence. |
out |
Observed rodent droppings on the prep table and along the walls located in the kitchen prep area. |
|
Priority Foundation (PF) |
1 |
| 46 Non-food contact surfaces clean |
in |
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|
0 |
| 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. |
out |
Observed heavy grease build up on equipment and surfaces underneath grill/fryer areas. |
|
Core (C) |
0 |
| 51,52 Facilities |
in |
|
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|
0 |
| 51,52 52 Physical facilities installed, maintained, clean |
in |
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|
0 |
| 51,52 0080-04-09-.06(5)(b) Physical facilities shall be cleaned as often as necessary |
out |
Observed excessive grease build up on hood vents and floor underneath grill/fryer areas. |
|
Core (C) |
1 |