| 04,05 Hygiene |
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| 04,05 4 Eating, Drinking, or Using Tobacco |
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| 04,05 0080-04-09-.02(4)(a) Employees shall eat, drink, or use any form of tobacco only in designated areas |
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Three employee personal drinks were observed on back food preparation table while open foods were present. |
Person in charge removed employees personal drink to designated area in the store. |
Priority (P) |
1 |
| 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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Vegetable chopper blades were observed to have dried food residues and build up. The chopper was observed to be stored on the clean ready to use rack across from the three compartment sink. |
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Priority Foundation (PF) |
0 |
| 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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Meats pizza and pepperoni pizza at the self serve hot holding case was observed to have a internal temperature of 124-129 degrees F. |
Person in charge voluntary removed and discarded these foods referenced in the violations in the trash during routine inspection. |
Priority (P) |
0 |
| 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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In house temperature control for safety chicken leafy green salads and leafy green salads with temperature control for safety vegetables at the open air cold holding unit at retail had an internal temperature of 46-51 degrees F. Commercially prepared prepackage hard boil eggs at the open air cold holding unit at retail had an internal temperature of 50-57 degrees F. |
Person in charge voluntary removed and discarded these foods referenced in the violations in the trash during routine inspection. |
Priority (P) |
1 |
| 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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Commercially sliced tomatoes commercially sliced red onions, and commercially diced cucumbers were observed to not have an open/preparation date or discard/expiration date. These containers were observed to have a best use by date from the manufacture. This observation was made in the TCS walk in cold holding unit. Commercially prepared mac and cheese in the TCS makeshift unit did not have a open/preparation date or discard/expiration date. |
Person in charge voluntary removed and discarded these foods referenced in the violations in the trash during routine inspection. |
Priority (P) |
0 |
| 21,22 0080-04-09-.03(5)(a)8 Date Marking; Discard food after 7 days at 41F |
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Beef toppings had a open/preparation date of 27 September 2024 at 9:40 am and a discard/preparation date of 04 October 2024 at 9:40 am. Sausage gravy had a open/preparation date of 7 October 2024 at 7:08 am and a discard/preparation date of 14 October 2024 at 7:08 am. Grill chicken had an open/preparation date of 3 October 2024 at 12:36 pm and a discard/preparation date of 10 October 2024 at 12:36 pm. Pulled pork had an open/preparation date of 7 October 2024 at 10:44 am and a discard/preparation date of 14 October 2024 at 10:44 am. Ham and cheese subs @ grab and go had a discard date of 11 October 2024 at 6:12 pm. Chicken salad had a discard date of 14 October 2024 at 5:49 pm (5 in total). |
Person in charge voluntary removed and discarded these foods referenced in the violations in the trash during routine inspection. |
Priority (P) |
0 |
| 44,45 Utensils and equipment |
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| 44,45 44 Food and Non-food contact surfaces, cleanable, designed, constructed, and used |
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| 44,45 0080-04-09-.04(1)(a) Food contact equipment surfaces shall be safe, durable, corrosion-resistant, nonabsorbent, smooth, and easily cleanable |
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Several of the white and color small cutting boards on the clean ready to use back rack were observed to be heavy scored. |
Person in charge removed and discard the small cutting boards during routine inspection. |
Priority (P) |
2 |
| 46 Non-food contact surfaces clean |
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| 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. |
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Top section of Temperature Control for Safety makeshift unit had excessive amount of dried food residues. |
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Core (C) |
2 |