| 14 Food contact surfaces; clean and sanitized |
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| 14 0080-04-09-.04(5)(a)16 Sanitizer concentration shall be accurately determined |
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Auto Dish Machine was observed to be reading zero ppm. Machine was primed and ran 2 separate times and showed zero ppm each time. |
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Priority Foundation (PF) |
1 |
| 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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3 Packs of Chicken Wings at the retail reach in grab n go case were observed to be between 124*F and 127*F: out of the safe hot holding temperature range of 135*F and above. Product was internally checked with a TDA probe thermometer. |
Management voluntarily discarded product during inspection. |
Priority (P) |
0 |
| 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 opened Hot Dogs and Johnsonville Sausage Dogs stored in the food service prep cooler to be dated over the 7-day date marking requirement. The hot dogs had a prep date of 1/4/25 and a discard date of 1/14/25 and the sausage dogs had a prep date of 1/5/25 and a discard date of 1/15/25. Date Marking requirements; 6 days beyond the day of creation; exceptions are commercially made deli salads, hard cheeses, semi-soft cheeses, cultured dairy products, preserved fish, dry fermented sausages, or salt-cured products. |
Management corrected the dates during inspection. |
Priority (P) |
1 |
| 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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Cutting boards at the pizza prep station and the sandwich prep counter were observed to have broken corners and chipped surfaces no longer smooth and easily cleanable and in need of repair. |
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Priority (P) |
3 |
| 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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Observed a heavy build-up of food residue and debris in the prep coolers under the prep table in the Cafe at time of inspection. |
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Core (C) |
2 |