| 01 PIC present, Knowledgeable, Duties |
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| 01 0080-04-09-.02(1)(b) Demonstration of knowledge |
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Person in Charge was unable to answer relevant food safety questions regarding hot holding and cold holding temperatures. Inspector educated PIC on proper temperature requirements and emailed the facility Demonstration of Knowledge literature. |
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Priority Foundation (PF) |
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| 13 Food separated and protected |
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| 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 |
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Observed Raw Beef stored above ready to eat cheese in the front food service prep cooler #2. Raw animal foods must be kept separate from ready to eat foods at all times. |
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| 14 Food contact surfaces; clean and sanitized |
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| 14 0080-04-09-.04(6)(b)1 Food contact cleaning frequency; 4 hours at ambient temperature |
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Observed a build-up of old food residue and debris from previous use around the blade of the deli slicer in the front food service kitchen area; not properly cleaned and sanitized. Deli slicer has not been in use this date. |
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| 19,20 safe temperature holding |
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| 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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Chili and Hot Dogs sored in the warmer in the food service kitchen area were observed to be between 124*F and 125*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. |
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| 19,20 20 Cold holding temperature |
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| 19,20 0080-04-09-.03(5)(a)6(i)(II) Cold holding at 41F or less for Time/temperature control for safety foods |
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2 food containers of Chili and 4 food containers of Sliced Deli Ham stored in the walk-in cooler were observed to be between 45*F and 46*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. |
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| 21,22 Date & Time for food safety |
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| 21,22 21 Date Marking and Disposition |
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| 21,22 0080-04-09-.03(5)(a)8 Date Marking; Discard food after 7 days at 41F |
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Observed a food container of Sausage Gravy and a food container of BBQ Pork stored in the food service prep cooler with a preparation date of 4/9/25 and a discard date of 4/15/25. Date Marking Disposition requirements; Discard food after 7 days at 41*F. |
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| 30,31 Food temp controls |
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| 30,31 30 Proper cooling methods, adequate equipment for temperature control |
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| 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. |
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Observed the walk-in cooler holding TCS foods to be 49.8*F. Temperature was checked with a TDA infrared thermal gun. |
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Priority Foundation (PF) |
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| 47,48,49 Plumbing |
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| 47,48,49 49 Sewage and waste water disposal |
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| 47,48,49 0080-04-09-.05(4)(c) Sewage and waste water properly disposed through public sewer or approved septic system; including condensate drainage |
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Observed the wastewater disposal line from the 3 bay sink to be leaking and causing standing water in the front food service area. |
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