| 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 a build-up of a black/green fuzzy moldlike substance on the food contact surface of the nozzles of the slushy machine at the self-service counter; not properly cleaned and sanitized. Observed bag in box soda connector nozzle in contact with the floor in the bag in box soda room. |
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Priority (P) |
0 |
| 14 0080-04-09-.04(6)(b)2 Cooking, baking equipment, and microwaves cleaning frequency; at least every 24 hours |
out |
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Priority Foundation (PF) |
0 |
| 19,20 safe temperature holding |
in |
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0 |
| 19,20 20 Cold holding temperature |
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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 |
A food container of BBQ pulled Pork stored in the food service prep cooler was observed to be 60*F; out of the safe cold holding temperature range of 41*F and below. Product was checked with a TDA probe thermometer. |
Management discarded referenced product during inspection. |
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)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, ... |
out |
Observed food containers of Sausage Gravy, Beef topping, Egg squares, Big Pigs, 5 pans of Biscuits, 2 cases of Corndogs, 3 food containers of Hot Dogs/sausage dogs/smokey's, and sliced Onions stored in the food service prep cooler and walk in cooler to not be date marked, Observed cold brew coffee at the self-service counter to not be date marked. Date Marking Requirements; 6 days beyond the day of creation; exceptions are commercially made deli salads, hard cheeses, semi-soft cheeses, cultured dairy products, preserved fish, dry fermented sausages, or salt-cured products.
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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 |
out |
Observed 5 in store made salads in the retail open air grab n go case to be out of date with a use by date of 5/12/25; todays inspection date is 5/13/25. |
Management discarded referenced product during inspection. |
Priority (P) |
0 |
| 21,22 22 Time as a Public Health control |
in |
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0 |
| 21,22 0080-04-09-.03(5)(a)9(ii) Time as a Public Health control- 4 hours |
out |
At time of inspection 12:47 pm, observed 4 containers of Chicken tenders with a discard time of 10:58am and 2 Dippin Chicken sandwiches with a discard time of 12:18 pm; product was past the 4-hour discard time per Time as a Public Health control policy. |
Management discarded referenced product during inspection. |
Priority (P) |
0 |
| 38,39 wiping cloth & washing produce |
in |
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0 |
| 38,39 38 Wiping cloths properly used and stored |
in |
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0 |
| 38,39 0080-04-09-.03(3)(d)4 Wiping cloths shall be maintained dry or held in sanitizer; free of debris; wiping cloth storage containers are stored off the floor |
out |
Observed used/soiled wiping cloths stored on the 3-bay sink in the food service area. |
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Core (C) |
0 |
| 40,41 Utensils |
in |
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0 |
| 40,41 41 Utensils, equipment, and linens; stored, dried, and handled |
in |
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0 |
| 40,41 0080-04-09-.04(9)(a)1 Equipment and utensils are allowed to air-dry or used after adequate draining |
out |
Observed clear plastic food containers stored on rack across from the 3-bay sink to be wet stacked. |
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Core (C) |
0 |