| 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. |
out |
Self-serve drink machine ice dispensers were observed to have excessive amount of black/pink build up.
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Priority Foundation (PF) |
1 |
| 16,17,18 cooking, reheating, cooling |
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0 |
| 16,17,18 18 Cooling time and temperature |
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| 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. |
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In house prepared temperature control for safety salads, with leafy green, chopped onions and diced tomatoes has a preparation time between 9:42 am and 10:42 am. Salad internal temperature about approx. 2:40 pm, ranged between 44-52 degrees F. These foods were prepared from pre-chilled ingredients and did not meet/time temperature requirements. Deli meat sandwiches had an internal temperature of 44-48 degrees F. These foods were prepared at approx. 10:42 am on 22 January 2025. |
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Priority (P) |
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| 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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Commercially prepared chicken tenders and corn dogs were observed to have internal temperature between 118-131 degrees F. |
Person in charge voluntary removed and discarded the food referenced in the violation in the trash during the inspection.
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Priority (P) |
1 |
| 32 Approved thawing methods |
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| 32 0080-04-09-.03(5)(a)3 Thawing shall be performed in a refrigerator (under 41F) or submerged in cold running water. |
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Two packages were observed to be sitting in ice water on the back food preparation counter on arrival. Discussed with person in charge approved methods of thawing frozen foods. Ambient temperature of the foods was 36.2 degrees F. |
Person in charge placed foods referenced in the violation in the walk in cold holding unit for thawing during the routine inspection. |
Core (C) |
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| 40,41 Utensils |
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| 40,41 41 Utensils, equipment, and linens; stored, dried, and handled |
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| 40,41 0080-04-09-.04(9)(a)1 Equipment and utensils are allowed to air-dry or used after adequate draining |
out |
Employee was observed to drying clean dishes with a linen cloth during the inspection. |
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Core (C) |
3 |
| 42,43 Single service & gloves |
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| 42,43 42 Single-service articles stored and used |
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| 42,43 0080-04-09-.04(9)(c)1 Single-service articles protected from contamination |
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Two boxes of single use cups lids were observed to be stored directly on the floor in the back storage areas. Several single use food containers were observed to be stored not inverted in holder next the hot holding warmer. |
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Core (C) |
1 |
| 53 Ventilation, lighting, and designated areas used |
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0 |
| 53 0080-04-09-.06(4)(c) Designated area for personal items shall be located so that food and equipment are protected from contamination; personal belongings properly stored |
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Employee's milks were observed to be stored in small makeshift unit next to ready to eat foods. |
Person in charge voluntary removed these items to a designated area during the inspection.
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Core (C) |
1 |