| 14 Food contact surfaces; clean and sanitized |
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| 14 0080-04-09-.04(6)(a) Food contact surfaces shall be visually clean. |
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Several clean ready to use dishes on the sanitized drain board and on the clean ready to use storage rack was observed to have excessive amount of dried food residues. |
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Priority Foundation (PF) |
1 |
| 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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BBQ sandwiches, chicken sandwiches and hamburgers, chicken wings, and pizza rolls at the hot holding unit grab and go unit, were observed to all have an internal temperature between 109.3 to 131.2 degrees F. Cheddar sausage at the roller grill at the self-serve grab and go were observed to have internal temperature of 127.6 to 130.9 degrees F. |
Person in charge voluntary removed these foods referenced in the violations and discarded during the routine inspection. |
Priority (P) |
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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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First standing freezer in the back food service area was observed to have ambient temperature of 43.2-degree F. Several boxes of frozen foods were observed to be stored in the standing freezer at the time of the observation, all frozen foods were observed to still be in a hard frozen state. |
Person in charge moved from the standing freezer to the walk-in freezer during the routine inspection. Maintenance arrived on site during routine inspection for repairs. |
Priority Foundation (PF) |
0 |
| 46 Non-food contact surfaces clean |
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| 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. |
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Underside of the smoothie/blend machine was observed to have excessive amount of dried food residues and build up. Raw chicken makeshift unit had excessive amount of dried food residues and buildup of flour/breading in the back of the cold holding unit and on the bottom. The pizza makeshift unit had an excessive amount of dried food residues and build up on the bottom of the unit. |
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Core (C) |
3 |