| 14 Food contact surfaces; clean and sanitized |
in |
|
|
|
0 |
| 14 0080-04-09-.04(6)(a) Food contact surfaces shall be visually clean. |
out |
Observed clear food containers stacked and stored clean on the rack across from the prep table in the back food service area to have a build-up of old sticker residue in contact with the food contact surface of the stacked containers. 2. Observed a build-up of a slimy moldlike substance on the inside of the tea self-serve fountain machine at the self-service counter. |
|
Priority Foundation (PF) |
0 |
| 16,17,18 cooking, reheating, cooling |
in |
|
|
|
0 |
| 16,17,18 18 Cooling time and temperature |
in |
|
|
|
0 |
| 16,17,18 0080-04-09-.03(5)(a)4(i) Cooling must occur within 2 hours from 135F to 70F and within a total of 6 hours from 135F to 41F or less. |
out |
Observed a food container of Chicken tenders that were cooked and put in the food service walk in cooler to cool at 8:09 am, at the time of inspection at 3:07pm, the chicken was internally checked with a TDA probe thermometer and was observed to be 49*F; Product has exceeded the total 6-hour time to reach 41*F or below. Cooling must occur within 2 hours from 135*F to 70*F and within a total of 6 hours from 135*F to 41*F or less.
|
Management voluntarily discarded product during inspection. |
Priority (P) |
0 |
| 19,20 safe temperature holding |
in |
|
|
|
0 |
| 19,20 19 Hot holding temperature |
in |
|
|
|
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 |
Pepperoni Pizza and 3 Dippin Chicken sandwiches at the retail grab n go case were observed to be between 124*F and 129*F; out of the safe hot holding range of 135*F and above. Product was checked with a TDA probe thermometer. |
management voluntarily discarded product during inspection. |
Priority (P) |
0 |
| 21,22 Date & Time for food safety |
in |
|
|
|
0 |
| 21,22 21 Date Marking and Disposition |
in |
|
|
|
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 |
Observed open refrigeration required cold brew coffee with a preparation date of 1/12/24 and a discard date of 2/11/24; product was dated beyond the 7-day date marking period. 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.
|
|
Priority (P) |
0 |
| 51,52 Facilities |
in |
|
|
|
0 |
| 51,52 52 Physical facilities installed, maintained, clean |
in |
|
|
|
0 |
| 51,52 0080-04-09-.06(5)(b) Physical facilities shall be cleaned as often as necessary |
out |
Observed a heavy build-up of dust on the fan guard covers in the food service walk in cooler, in need of cleaning. |
|
Core (C) |
0 |