| 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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The underside of the cutting board and the placement holes of the cutting board at the flat top grill had an excessive amount of dried food residues and build up. |
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Priority Foundation (PF) |
1 |
| 14 0080-04-09-.04(6)(b)1 Food contact cleaning frequency; 4 hours at ambient temperature |
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The guards on the back of the deli meat slicer, being stored at ambient temperature was observed to have excessive amount of dried food residues and build up. |
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Priority (P) |
2 |
| 14 0080-04-09-.04(6)(b)2 Cooking, baking equipment, and microwaves cleaning frequency; at least every 24 hours |
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Microwave in the back food preparation area had excessive amount of dried food residues and build up. |
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Priority Foundation (PF) |
0 |
| 19,20 safe temperature holding |
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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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Whole pepponcini were observed to be stored on ambient temperature in back storage area. Manufacturer's instructions indicated "Refrigerate after opening" and internal temperature of foods referenced above was 77.8 degrees F. Raw beef patties in plastic container of the front makeshift unit were observed to have internal temperature of 45.6-degree F. |
Person in charge voluntary removed and discarded the foods referenced in the violation during routine inspection. |
Priority (P) |
0 |
| 21,22 Date & Time for food safety |
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0 |
| 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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Chili in a plastic container in the standing cold holding unit next hot bar in the back food preparation area had a discard date of June 14, 2025. Bolonga in the front makeshift unit did not have an open or preparation date on the plastic containers. Facility is slicing deli meats, several varieties in house, and freezing. Observation of these deli meats being stored in the walk-in freezer, these meats did not have a preparation date. Person in charge indicated that once or twice a month slice deli meats and freezer these deli meats, facility's PIC indicated they are not date marking the day of preparation on sliced deli meats being stored in the freezer. Discussed with PIC date marking requirement for preparation, thawing and discard dates during the routine inspection. |
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Priority (P) |
0 |
| 21,22 0080-04-09-.03(5)(a)8 Date Marking; Discard food after 7 days at 41F |
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Diced onions had a preparation date of May 28, 2025, Individual wrapped turkey deli meats in plastic container had a preparation date of May 5, 2025. Coleslaw had a discard date of June 4, 2025. These observations were observed in bottom of the makeshift unit in the front food service preparation area. |
The Person in charge voluntary discarded the foods reference in the violation in the trash during the routine inspection. |
Priority (P) |
0 |
| 23 Consumer Advisory for raw or undercooked foods |
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| 23 0080-04-09-.03(6)(c) Consumer Advisory must be posted when Raw, Undercooked, or Not Otherwise Processed animal foods are offered for consumption. |
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Facility has menu board and with consumer advisory disclaimer but does not indicate on the menu which items are offer for sale undercooked. |
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Priority Foundation (PF) |
0 |
| 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)(c)2 Storage or display of packaged food in contact with water or ice |
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The small front standing freezers had an excessive amount of ice buildup and the has was observed built up on package food in both these standing freezers. |
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Core (C) |
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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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Several of the cutting boards, were observed to be heavy stained and heavy scored. These include the cutting boards at the makeshift, and grill area at the front of the food service and the cutting board being stored under the hot bar in the back food preparation area. |
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Priority (P) |
0 |