| 14 Food contact surfaces; clean and sanitized |
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0 |
| 14 0080-04-09-.04(7)(c) Hot water and/or sufficient chemical sanitizer; default time of 30 seconds in contact with utensils; see manufacture's instructions |
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The auto dish machine was ran two times; the first run registered a surface temperature of 134.5*F and the second registered a surface temperature of 132.3*F; temperatures were checked with a TDA lollipop thermometer. Surface temperature must reach 160*F or above for proper sanitation. |
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Priority (P) |
1 |
| 19,20 safe temperature holding |
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0 |
| 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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3 BBQ Pork sandwiches, 5 Chicken patty sliders, and 4 Chicken sandwiches in the grab n go hot holding retail case of the food service area internally checked with a TDA probe thermometer were observed to have an internal temperature between 110*F and 127*F: out of the safe hot holding temperature range of 135*F and above. |
Management voluntarily discarded product during inspection. |
Priority (P) |
2 |
| 21,22 Date & Time for food safety |
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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)8 Date Marking; Discard food after 7 days at 41F |
out |
Opened Deli Ham chub in the bulk retail display case was observed to have an expiration date of 12/2/24 at 11:54 am at time of inspection on 12/3/24. Date Marking requirements; Discard food after 7 days at 41*F. |
Management voluntarily discarded product during inspection. |
Priority (P) |
3 |
| 44,45 Utensils and equipment |
in |
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0 |
| 44,45 45 Warewashing facilities installed, maintained, and used; test strips |
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0 |
| 44,45 0080-04-09-.04(5)(a)10 Warewashing machine must have a wash solution temperature no less than 150F |
out |
The automatic ware wash machine in the Bakery dept was observed to have a wash solution of 135*F. Ware washing machine must have a wash solution temperature no less than 150*F. |
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Core (C) |
0 |