| 14 Food contact surfaces; clean and sanitized |
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0 |
| 14 0080-04-09-.04(6)(b)1 Food contact cleaning frequency; 4 hours at ambient temperature |
out |
Both ice deflection shields inside the ice chutes at the front self-serve fountain drink machines had a heavy build-up of brown/black/pink mold like substance. |
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Priority (P) |
3 |
| 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 |
out |
Sanitizer concentration at the food service 3 bay sink was at o ppm at time of inspection. |
Management drained and reran sanitizer during inspection; 200 ppm at recheck. Management had food service employee rewash and re-sanitize the dishes. |
Priority (P) |
0 |
| 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. |
out |
Observed a container of cooked Chicken Tenders stored in the food service upright storage cooler that was put in to cool at 9:15 am; temperature was internally checked with a TDA probe thermometer at 2:39 pm and was observed to be 68.9*F, product did not reach 70*F within 2 hours. Observed a container of burrito mix stored in the walk-in cooler that was put in to cool at 9:05 am; temperature was internally checked with a TDA probe thermometer at 3:36 pm and was observed to be 58*F, product did not reach 41*F within 6 hours. 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.
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Management discarded product during inspection. |
Priority (P) |
0 |
| 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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Chicken Legs at the hot holding retail grab in go case internally checked with a TDA probe thermometer were observed to be between 110*F and 117*F; out of the safe hot holding temperature range of 135*F and above. Product was checked with a TDA probe thermometer. |
Management discarded product during inspection. |
Priority (P) |
3 |
| 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 |
Egg squares stored in the upright storage cooler in the food service area were observed to be 48*F; out of the safe cold holding temperature range of 41*F and below. Product was checked with a TDA probe thermometer. |
Management 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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| 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 |
Tornados, Big Pig Sausage links, Egg Rolls, Roller bites, and Corndogs stored in the food service under counter prep cooler were observed to have a preparation date of 2/24/25 and a discard date of 8/13/25, 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.
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Management corrected the dates during inspection |
Priority (P) |
0 |
| 21,22 0080-04-09-.03(5)(a)8 Date Marking; Discard food after 7 days at 41F |
out |
Observed a container of egg squares stored in the upright storage cooler in the food service area to have a preparation date of 2/19/25 at 8:13am and a discard date of 2/26/25 at 8:13am, product was observed at 2:39pm on 2/26/25. Observed 3 food containers consisting of Johnsonville hot dogs, smoky cheddar sausage, and jalapeno cheddar sausage stored in the breakfast prep station in the food service area to have preparation dates of 2/18/25 and discard dates of 2/25/25; todays inspection date is 2/26/25. All product noted in the violation was past the 7-day disposition period. Date Marking Disposition; Discard food after 7 days at 41*F |
Management discarded product during inspection. |
Priority (P) |
0 |