| 04,05 Hygiene |
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| 04,05 4 Eating, Drinking, or Using Tobacco |
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| 04,05 0080-04-09-.02(4)(a) Employees shall eat, drink, or use any form of tobacco only in designated areas |
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A employee's personal cold coffee drink was observed on the food preparation area across the grills and ovens. An employee's personal water bottle was observed to be stored on cart between the popcorn station and cold deli display case where single use items were observed to be stored. Employee was observed to be chewing gum while checking whole ready to eat chickens. |
Person in charge voluntary discarded employee's personal drinks in the trash during the inspection. Employee removed gum during routine inspection. |
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| 14 Food contact surfaces; clean and sanitized |
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| 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 |
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Sanitizer being dispensed at the preparation area of the food service was checked at 0 ppm. Several sanitizing buckets in the food service area were observed to have 0 ppm. Two spray bottles being used for sanitizing deli meat slicers at ambient temperature were observed to have a 0ppm sanitizer. |
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Priority (P) |
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| 16,17,18 cooking, reheating, cooling |
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| 16,17,18 16 Cooking time and temperature |
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| 16,17,18 0080-04-09-.03(4)(a) Raw Animal Foods cooked to the required time and temperature |
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Rotisserie chicken had an internal temperature of 159.8 to 165.4 degrees F. Employee indicated these chickens were cooked and ready to be packaged. |
Person in charge placed chicken back into rotisserie oven for cooking. The facility cooked the chicken and chicken internal temperature was rechecked at 187.5 degrees F.
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| 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. |
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Noodles in plastic container with red top were observed to have a cooked/preparation date of April 9, 2025 and had an internal temperature of 55.5-degree F. Person in charge indicated these noodles had the wrong date and were cooked on April 10, 2025. Foods referenced in the violations did not meet time/temperature requirements. |
Person in charge voluntary discard the food referenced in the violation in the trash during the routine inspection. |
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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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Meat balls and spaghetti sauce in the hot holding display case had an internal temperature of 118.3 to 124.6 degrees F. The beef meat patties in the hot holding oven were observed to have internal temperature of 130.6 degrees F. |
Person in charge had employee voluntary discard on the foods reference in the violation in the trash during routine 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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Chicken wings in dark sauce at the self-serve grab and go station were observed to have internal temperature of 44.5-degree F. Yogurt at the self-serve grab and go station was observed to have internal temperature of 44.1 degrees F. |
Person in charge had employee voluntary discard on the foods reference in the violation in the trash during routine inspection.
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Priority (P) |
2 |
| 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)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, ... |
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The following deli meat in the deli meat display case did not have an open/preparation or discard/expiration date. These meats included Virgina baked ham, ingles premium oven roasted turkey breast, boars head Tuscan turkey and board head classic chicken breast. |
Person in charge had employee voluntary discard on the foods reference in the violation in the trash during routine inspection.
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Priority (P) |
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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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Lebanon bologna deli meat in the deli meat display case, had a preparation date of April 2, 2025 and a discard date of April 2025. |
Person in charge had employee voluntary discard on the foods reference in the violation in the trash during routine inspection.
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| 35,36 Pests & contamination |
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| 35,36 36 Contamination prevented during food preparation, storage or display |
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| 35,36 0080-04-09-.03(3)(b)1 Preventing packaged and unpackaged food contamination by separation, packaging, and segregation methods |
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Employee was observed to several times to take an internal temperature of chickens under 165.0-degree F and did not clean the food probe thermometer before checking whole chickens that were above 165.0 degrees F. Employee was observed to check deli salads with food probe thermometer and then wiped the probe with a dry linen cloth. Imitation crab meat in the sushi cold holding unit was observed to be stored in a mental container uncovered and unprotected. |
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Priority (P) |
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| 44,45 Utensils and equipment |
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| 44,45 44 Food and Non-food contact surfaces, cleanable, designed, constructed, and used |
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| 44,45 0080-04-09-.04(1)(a) Food contact equipment surfaces shall be safe, durable, corrosion-resistant, nonabsorbent, smooth, and easily cleanable |
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Medium size and several of the small cutting boards being stored across from the food service cooking station were observed to be heavy scored. The cutting boards in the bakery department were observed to be heavy scored. Several containers in the clean ready to use rack were observed to have sticker reside on the outside of the container. |
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Priority (P) |
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