| 19,20 safe temperature holding |
in |
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0 |
| 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 |
Raw shell eggs being stored on the top portion of the food service makeshift unit had an ambient temperature of 62.4 degrees F. |
Person in charge voluntary discarded these food reference in the violation in the trash during the routine inspection. |
Priority (P) |
1 |
| 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 |
During the inspection, several in-house made sauces stored in the standing back food preparation cooler were observed with preparation dates of February 23, 2025, and February 14, 2025. The person in charge was reminded that all in-house made sauces must comply with date marking requirements, where the preparation date is considered day one, and the discard date must not exceed six days beyond the preparation date. The sauces were stored in 4-quart containers.
The person in charge stated that these sauces are not being used for food service operations but are intended for testing new recipes. It was discussed with ownership that these sauces must be clearly labeled to indicate they are not for food service use, and labeling these foods used for testing new recipes are clearly indicated and identified.
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Priority (P) |
0 |
| 34 Food Properly labeled |
in |
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0 |
| 34 0080-04-09-.03(6)(b) Food Label (common name, ingredient list, allergens, quantity, name & address of manufacturer), bulk food card/sign/placard; exempt for bulk unpackaged foods portioned to co... |
out |
Hot sauces made in house and being offered for sale at the retail display case did not have all the requirement information. Hot sauces were observed to have name, ingredients list, allergens. Hot sauces did not have a quantity and name and address of the facility. These sauces are made in house. |
|
Priority Foundation (PF) |
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 |
Cutting board at the makeshift unit were observed to have heavy scored and stained. |
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Priority (P) |
0 |