| 14 Food contact surfaces; clean and sanitized |
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| 14 0080-04-09-.04(6)(a) Food contact surfaces shall be visually clean. |
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Observed inside ice chute on retail fountain machine to be soiled with a pink buildup. Outside of ice chute and dispenser buttons dusty. |
Inside of ice chute and outside of ice chute and fountain dispensers were cleaned and sanitized during inspection. |
Priority Foundation (PF) |
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| 19,20 safe temperature holding |
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| 19,20 19 Hot holding temperature |
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| 19,20 0080-04-09-.03(5)(a)6(i)(I) Hot holding at 135F or above for Time/temperature control for safety foods |
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Observed food product in deli hot case not being maintained at 135F or above for hot holding food safety control. Food products probed with a calibrated state thermometer: chicken wings 111F, chicken biscuit 122F, chicken tenders 99F-109F. |
Chicken wings and chicken biscuit were voluntarily discarded during inspection. Chicken tenders had been cooked approximately 1 hour before inspection; tenders were put back in fryer and reheated to 181F during inspection. |
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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Observed no date marking on pizza toppings (mushrooms, chopped green peppers and onions, sausage and hamburger crumbles) lasting more than 24 hours. |
Pizza toppings were discarded, replenished with fresh product and date marking during inspection. |
Priority (P) |
0 |