| 13 Food separated and protected |
in |
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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 |
A package of raw chicken was observed to be stored over ready to eat food items in the standing freezer at the food service. Several cartons of raw shell eggs and raw ham were observed to be stored over ready to eat small dairy creamers in the standing cold holding unit at food service. |
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Priority (P) |
0 |
| 14 Food contact surfaces; clean and sanitized |
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0 |
| 14 0080-04-09-.04(6)(a) Food contact surfaces shall be visually clean. |
out |
The can opener attached to the food preparation table was observed to have excessive amount of dried food residues on the blade. The automatic bread slicer was observed to have excessive amount of dried food residues and build up on the blades and guards. The meat slicer in the meat department was observed to have excessive amount of dried food residues and build up, from previous day's use. |
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Priority Foundation (PF) |
0 |
| 14 0080-04-09-.04(6)(b)1 Food contact cleaning frequency; 4 hours at ambient temperature |
out |
The cheese slicer stored at ambient temperature in the front food service area was observed to have excessive amount of dried food residues and build up on the upper lip guard, from previous day's use. |
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Priority (P) |
0 |
| 19,20 safe temperature holding |
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0 |
| 19,20 19 Hot holding temperature |
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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 |
Scramble eggs at the hot bar in the food service was observed to have an internal temperature of 118 degrees F. The gravy at the hot bar in the food service was observed to have an internal temperature of 128 degrees F. |
Person in charge voluntary discard the foods referenced in the violation during routine inspection. |
Priority (P) |
0 |
| 19,20 20 Cold holding temperature |
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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 |
Sliced roast beef and ham being used for preparation in the back food service preparation area was observed to have internal temperature of 46-48 degrees F. Sliced honey dew melon in the food service walk in cold holding unit was observed to have internal temperature of 48 degrees F. |
Person in charge voluntary discard the foods referenced in the violation during routine inspection. |
Priority (P) |
2 |
| 21,22 Date & Time for food safety |
in |
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0 |
| 21,22 21 Date Marking and Disposition |
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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 |
Sliced tomato in the makeshift unit of the food service was observed to not have an open/preparation date or discard/expiration date. The metal pan of chicken tenders in the walk in cold holding unit of the food service was observed to not have an open/preparation date or discard/expiration date. |
Person in charge voluntary discard the foods referenced in the violation during routine inspection. |
Priority (P) |
3 |
| 21,22 0080-04-09-.03(5)(a)8 Date Marking; Discard food after 7 days at 41F |
out |
Ready to eat precooked sausage from commercially prepared package was observed to have an open/preparation date of 16 December 2024 and discard of date of 30 December 2024. |
Person in charge changed the discard/expiration date from 30 December 2024 to 22 December 2024. |
Priority (P) |
0 |
| 35,36 Pests & contamination |
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0 |
| 35,36 36 Contamination prevented during food preparation, storage or display |
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0 |
| 35,36 0080-04-09-.03(3)(b)1 Preventing packaged and unpackaged food contamination by separation, packaging, and segregation methods |
out |
The standing mixer, at the food service area, had turquoise substance at the base of the mixing head. |
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Priority (P) |
0 |
| 35,36 0080-04-09-.03(3)(c)2 Storage or display of packaged food in contact with water or ice |
out |
Excessive amount of ice buildup was observed on several cakes and bakery goods in the food service walk in freezer. |
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Core (C) |
1 |
| 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 |
Several boxes of potatoes were observed to be stored directly on the floor in the retail produce area. |
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Core (C) |
1 |
| 38,39 wiping cloth & washing produce |
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0 |
| 38,39 39 Washing fruits and vegetables |
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| 38,39 0080-04-09-.03(3)(b)5 Raw fruits and vegetables shall be washed before being cut, combined with other ingredients, cooked, served, or offered for human consumption in ready-to-eat form |
out |
A bag of grapes were observed to be in original packaging at the top part of the food service makeshift unit. Employee indicated grapes had been washed but placed back in original packaging. |
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Core (C) |
0 |
| 46 Non-food contact surfaces clean |
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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 |
Containers were open deli meats display cases and standing cold holding unit had excessive amount of dried food residues and build up. Drawer slides in retail display cases were observed to have excessive amount of dried food residues and build up. Makeshift units, cold holding and freezer doors, bottom of cold holding units, plastic wrapping metal holder, bottom of food preparation tables, sides of deep fryers, knife holder, seals of cold holding unit doors and food service retail cases were observed to have excessive amount of dried food residues and build up. |
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Core (C) |
0 |