| 14 Food contact surfaces; clean and sanitized |
in |
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0 |
| 14 0080-04-09-.04(6)(b)1 Food contact cleaning frequency; 4 hours at ambient temperature |
out |
**Observed cooking utensils (tongs, knives, scrapers) at the fryer station to be stored on the rack with heavy build-up of grease and food residue from the previous day. |
Contents were placed at the 3 compartment sink for cleaning and sanitation |
Priority (P) |
0 |
| 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 |
**Observed TCS items in retail cases to be out of the temperature safe zone for cold holding. Observed prepackaged raw chicken breast stored in an island cooler to have internal temperatures ranging from 44F to 49F. Observed prepackaged raw chuck beef and raw ground beef stored in an island cooler to have an internal temperature ranging from 45F to 47F |
8 packages of raw chicken were voluntarily discarded. 7 packages of raw beef were voluntarily discarded |
Priority (P) |
0 |
| 21,22 Date & Time for food safety |
in |
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0 |
| 21,22 21 Date Marking and Disposition |
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0 |
| 21,22 0080-04-09-.03(5)(a)8 Date Marking; Discard food after 7 days at 41F |
out |
**Observed open packages of TCS deli meat to be stored in the deli food service case and exceeding the seven day date marking program. Items including Boars Head BBQ 5/30/23, Everroast Chicken 5/31/23, Ichiban Teriyaki 5/29/23, and Rotisserie Breast 5/28/23 |
4 chubs were voluntarily discarded during inspection |
Priority (P) |
0 |
| 46 Non-food contact surfaces clean |
in |
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0 |
| 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. |
out |
**Observed build-up of black organic matter on the floor along the perimeters of walls in the bakery proofing box |
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Core (C) |
0 |