| 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 |
Observed a ziplock bag of Raw Pork tenderloin stored on top of ready to eat Hot Dogs in a clear food container in the food service upright storage fridge in the kitchen area. Raw animal foods must be kept separate from ready to eat foods at all times. |
Management separated the product during inspection. |
Priority (P) |
0 |
| 14 Food contact surfaces; clean and sanitized |
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0 |
| 14 0080-04-09-.04(6)(a) Food contact surfaces shall be visually clean. |
out |
Observed a build-up of a black moldlike substance on the inside of the ice chute of the fountain machine at the self-service counter.
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Priority Foundation (PF) |
1 |
| 16,17,18 cooking, reheating, cooling |
in |
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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 cooked Hamburger patties stored in the food service prep cooler to cool on 3/24/25 in the p.m. to be 108*F at time of inspection at 03:40pm on 3/25/25; product never reached the required 70*F within 2 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 |
in |
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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 |
out |
Chicken Tenders at the retail reach in hot holding case were observed to be 111*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) |
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 |
Sliced Tomatoes, Chopped Lettuce, Sausage patties, Hot Dogs, cooked Hamburger patties, and Raw shell Eggs stored in the food service prep cooler were observed to be between 45*F and 58*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) |
1 |
| 30,31 Food temp controls |
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0 |
| 30,31 30 Proper cooling methods, adequate equipment for temperature control |
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0 |
| 30,31 0080-04-09-.04(3)(a)1 Equipment for cooling, heating, cold holding, and hot holding food shall be sufficient in number and capacity to provide safe food temperatures. |
out |
The food service prep cooler was observed to be 58*F; prep cooler temperature was checked with a TDA infrared thermal gun. |
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Priority Foundation (PF) |
0 |
| 44,45 Utensils and equipment |
in |
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0 |
| 44,45 45 Warewashing facilities installed, maintained, and used; test strips |
in |
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0 |
| 44,45 0080-04-09-.04(3)(b)4 Test Kits to measure concentration of sanitizing solutions. |
out |
Observed the facilities sanitizing test strips to be out of date with a use by date of 11/15/2021. |
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Priority Foundation (PF) |
0 |