| 13 Food separated and protected |
in |
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0 |
| 13 0080-04-09-.03(3)(b)1(i)(I) Raw animal foods must be kept separate from ready to eat foods at all times |
out |
Raw chicken was observed to be stored in the chest freezer with ready to eat sliced corn beef deli meat. Raw beef was observed to be stored in the standing freezer above frozen biscuits. |
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Priority (P) |
1 |
| 16,17,18 cooking, reheating, cooling |
in |
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0 |
| 16,17,18 18 Cooling time and temperature |
in |
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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 |
A metal container of gravy was observed to have an internal temperature of 70 degrees F. According to the Person in Charge this gravy was made on 4 February 2025 based in the fridge overnight and portions of the gravy is used as needed. The internal temperature was observed at approx. 1:00 pm on 5 February 2025. The gravy did not meet the time/ temperature requires. |
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Priority (P) |
0 |
| 19,20 safe temperature holding |
in |
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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 |
Bone in chicken at the front hot holding unit was observed to have internal temperature range of between 114 to 131 degrees F. |
Person in charge voluntary removed the foods referenced in the violation and discarded during the routine inspection. |
Priority (P) |
1 |
| 19,20 20 Cold holding temperature |
in |
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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 |
Buffalo sauce indicating "keep refrigerated after opening" had an internal temperature of 70 degrees F. |
|
Priority (P) |
0 |
| 21,22 Date & Time for food safety |
in |
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0 |
| 21,22 21 Date Marking and Disposition |
in |
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0 |
| 21,22 0080-04-09-.03(5)(a)8 Date Marking; Discard food after 7 days at 41F |
out |
Dairy creamer at the self-serve drink station was observed to have an open/preparation date of January 20, 2025 to a discard date of January 26, 2025. |
Person in charge voluntary discard the foods referenced in the violation during the routine inspection. |
Priority (P) |
0 |
| 30,31 Food temp controls |
in |
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0 |
| 30,31 30 Proper cooling methods, adequate equipment for temperature control |
in |
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0 |
| 30,31 0080-04-09-.03(5)(a)5 Cooling Methods (shallow pans, smaller portions, rapid cooling equipment, stirring, ice bath, ice as ingredient) |
out |
Sausage in the cooling process was observed to be stored in a plastic container with a tight-fitting lid. Discussed with Person in charging proper cooling methods during routine inspection. |
|
Priority Foundation (PF) |
0 |
| 42,43 Single service & gloves |
in |
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0 |
| 42,43 42 Single-service articles stored and used |
in |
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0 |
| 42,43 0080-04-09-.04(9)(c)1 Single-service articles protected from contamination |
out |
Single use food containers for chicken sandwiches and for fried foods were observed to be stored not inverted. |
|
Core (C) |
0 |
| 44,45 Utensils and equipment |
in |
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0 |
| 44,45 44 Food and Non-food contact surfaces, cleanable, designed, constructed, and used |
in |
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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 |
Small white cutting board was observed to be heavy scored. |
|
Priority (P) |
0 |
| 44,45 0080-04-09-.04(2)(b)6 Nonfood-contact surfaces shall be designed and constructed to allow easy cleaning and to facilitate maintenance |
out |
Cardboard was observed to be used under the toaster at the food service area near the deep fryers. |
|
Core (C) |
0 |
| 46 Non-food contact surfaces clean |
in |
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0 |
| 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. |
out |
An excessive amount of heavy grease/food residues were observed on the sides of the fryers, under the flat top grill and under the fryers. Orange rack in walk in cold holding unit had an excessive amount of dried food residues and build up. |
|
Core (C) |
1 |