| 09,10,11,12 Approved Source |
in |
|
|
|
0 |
| 09,10,11,12 11 Food in good condition, safe, and unadulterated |
in |
|
|
|
0 |
| 09,10,11,12 0080-04-09-.03(2)(b)5 Food packages shall be in good condition and protect the integrity of the contents so that the food is not exposed to adulteration or potential contaminants. |
out |
Open metal can of ketchup stored under Service Area Reach-in Cooler with ketchup still inside. |
Employee discarded can and its contents. |
Priority Foundation (PF) |
0 |
| 14 Food contact surfaces; clean and sanitized |
in |
|
|
|
0 |
| 14 0080-04-09-.04(6)(a) Food contact surfaces shall be visually clean. |
out |
Retail Service Area- Lemonade dispenser has black and white organic growth on the back of dispenser, Dispenser needs cleaning. |
|
Priority Foundation (PF) |
0 |
| 14 0080-04-09-.04(5)(a)16 Sanitizer concentration shall be accurately determined |
out |
Firm uses a low temperature dish machine with Super San to sanitize equipment. Per the firms and inspector test strips the color was change (blue) was not on either test strip color code. Placard on low temp dish washer states Chlorine minimum should be 50ppm but does not list a Quat based sanitizer strength. Advised PIC to contact Equipment manufacture to determine if quat can be used and how to test. |
|
Priority Foundation (PF) |
1 |
| 16,17,18 cooking, reheating, cooling |
in |
|
|
|
0 |
| 16,17,18 18 Cooling time and temperature |
in |
|
|
|
0 |
| 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 |
Potato's that were baked and placed into the walk-in cooler, yesterday 5/14/25, were found to be 47 degrees using a state issued and calibrated probe thermometer, above the cold holding temperature of 41 degrees within 6 hours. |
Employee discarded potatoes. |
Priority (P) |
0 |
| 19,20 safe temperature holding |
in |
|
|
|
0 |
| 19,20 19 Hot holding temperature |
in |
|
|
|
0 |
| 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 |
Service area Warmer- Using a state issued and calibrated probe thermometer, cooked pork chops were being hot held at 127 degrees, below the safe hot holding temperature of 135 degrees. |
Employee discarded pork chops. |
Priority (P) |
2 |
| 19,20 20 Cold holding temperature |
in |
|
|
|
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 |
Pizza Topping Cooler- Using a state issued and calibrated probe thermometer, Mozzarella (51 degrees) and shredded Yellow Cheese (51 degrees) were being stored in two separate drawers under the pizza cooler and were above the safe cold holding temperature of 41 degrees. |
Employee discarded both bags of cheese. |
Priority (P) |
0 |
| 21,22 Date & Time for food safety |
in |
|
|
|
0 |
| 21,22 21 Date Marking and Disposition |
in |
|
|
|
0 |
| 21,22 0080-04-09-.03(5)(a)8 Date Marking; Discard food after 7 days at 41F |
out |
Service Area Reach-in Cooler- #1-Several open ends of deli meat were stored in a container that were not discarded after being open for 7 days. Firm had Souse Dated 5-5-25, Two Bologna's dated 4-29 and 4-27, Rag Bologna 4-23, and another souse dated 4-8-25. ////
#2-Firm had cucumber sauce dated 4-23 during today's inspection. |
Employee discarded all out-of-date food items. |
Priority (P) |
0 |
| 34 Food Properly labeled |
in |
|
|
|
0 |
| 34 0080-04-09-.03(6)(b) Food Label (common name, ingredient list, allergens, quantity, name & address of manufacturer), bulk food card/sign/placard; exempt for bulk unpackaged foods portioned to co... |
out |
Retail Area- Firm repackages muffins without a food ingredient or allergen information. |
PIC will relocate muffins into display cooler and hand out muffins induvial, as they are ordered. |
Priority Foundation (PF) |
0 |
| 35,36 Pests & contamination |
in |
|
|
|
0 |
| 35,36 35 Insects, rodents, and animals not present |
in |
|
|
|
0 |
| 35,36 0080-04-09-.06(5)(k) Controlling Pests including evidence of pests and eliminating their presence. |
out |
Storage area- Rodent droppings seen on single service items in plastic and on container on shelf. PIC states that they are old.
|
PIC stated they no longer use containers where rodent droppings were and will discard single service items. |
Priority Foundation (PF) |
1 |
| 50 Toilet facilities; constructed, supplied, cleaned |
in |
|
|
|
0 |
| 50 0080-04-09.05(2)(c)2 If the food service establishment has more than 16 seats, two restrooms must be available. |
out |
Men's room is currently not working due to a clog. |
PIC stated that a plumber is coming out due to a plastic piece being flushed and they cannot unclog the toilet. |
Core (C) |
0 |