| 19,20 safe temperature holding |
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0 |
| 19,20 19 Hot holding temperature |
in |
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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 |
10 Breakfast biscuits consisting of Bacon/Egg/Cheese, Bacon, Sausage, and steak at the retail grab and go case at the Deli service counter next to the hot bar were observed to be between 104*F and 128*F; out of the safe hot holding temperature range of 135*F and above. 19 food containers consisting of Chicken wings, Fettuccini Alfredo, and Goulash at the retail reach in leftovers hot holding case at the Deli service counter were observed to be between 104*F and 113*F; out of the safe hot holding temperature range of 135*F and above. Product was checked with a TDA probe thermometer. |
Management voluntarily discarded product during 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 |
Cut Watermelon and Cut Cantaloupe stored in the retail Produce display case at the front of the Produce sales floor internally checked with a TDA probe thermometer were observed to be between 45*F and 48*F, out of the safe cold holding range of 41*F and below. |
Management voluntarily discarded product during inspection. |
Priority (P) |
1 |
| 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)(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 |
Observed paper towels being used to line food containers with food items inside at the Sushi prep cooler. |
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Core (C) |
1 |
| 44,45 Utensils and equipment |
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0 |
| 44,45 44 Food and Non-food contact surfaces, cleanable, designed, constructed, and used |
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0 |
| 44,45 0080-04-09-.04(1)(a) Food contact equipment surfaces shall be safe, durable, corrosion-resistant, nonabsorbent, smooth, and easily cleanable |
out |
Observed the Poly Cutting Boards at the Prep station in the back kitchen area of the Deli, at the Pizza prep station in the front Deli food service area, and at the Sushi prep station to be heavily scored and discolored; no longer smooth and easily cleanable. Food contact equipment surfaces shall be safe, durable, corrosion-resistant, nonabsorbent, smooth, and easily cleanable
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Priority (P) |
1 |
| 51,52 Facilities |
in |
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0 |
| 51,52 52 Physical facilities installed, maintained, clean |
in |
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0 |
| 51,52 0080-04-09-.06(5)(a) Maintained in good repair |
out |
Observed heavy condensate leakage from the condenser fans in the Meat dept. walk in cooler and from the pipes along the ceiling in between the Dairy Walk in cooler and the Ice Cream Walk in cooler in the back storeroom of the facility; in need of repair. Observed missing tile in the mop sink in the back storeroom causing a recess that is below the drain causing standing water, in need of repair. |
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Core (C) |
1 |