| 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 dried food residue and debris on the vegetable chopper stored clean on the storage rack across from the 3 Bay sink in the back food service area. Observed a build-up of food residue and debris from previous days use on the of the blade, blade guard, and push plate of the Deli slicer in the Subway back food service area, not properly cleaned and sanitized. Referenced equipment has not been in use this day. |
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Priority (P) |
1 |
| 19,20 safe temperature holding |
in |
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0 |
| 19,20 19 Hot holding temperature |
in |
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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 |
Corndogs at the retail reach in grab n go case internally checked with a TDA probe thermometer were observed to be between 116*F and 120*F; out of the safe hot holding temperature range of 135*F and above. |
Management voluntarily discarded referenced product during inspection. |
Priority (P) |
2 |
| 21,22 Date & Time for food safety |
in |
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0 |
| 21,22 21 Date Marking and Disposition |
in |
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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 refrigerated coffee creamer at the self-service counter to be dated beyond the 7-day date marking period at 14 days, French Vanilla had a preparation date of 6/23/25 and a discard date of 7/6/25 and Half and Half had a preparation date of 6/22/25 and a discard date of 7/5/25. 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 |
| 35,36 Pests & contamination |
in |
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0 |
| 35,36 36 Contamination prevented during food preparation, storage or display |
in |
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0 |
| 35,36 0080-04-09-.03(3)(c)2 Storage or display of packaged food in contact with water or ice |
out |
Observed frozen condensate in contact with packaged food stored under condenser fans in the food service walk in freezer.
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Core (C) |
1 |
| 35,36 0080-04-09-.03(3)(e) Food shall be stored in a clean location, not exposed to contamination, at least 6 inches above the floor. Food shall not be stored in prohibited areas such as: locker/ch... |
out |
Observed frozen biscuits stored on pan in the food service walk in freezer to be uncovered and unprotected. Food shall be stored in a clean location, not exposed to contamination, at least 6 inches above the floor. Food shall not be stored in prohibited areas such as: locker/changing room, toilet room, garbage room, mechanical room, or under sources of contamination. |
|
Core (C) |
1 |
| 40,41 Utensils |
in |
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0 |
| 40,41 40 In use utensils properly stored |
in |
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0 |
| 40,41 0080-04-09-.03(3)(d)2 In use utensils for food preparation or dispensing shall be stored properly; handle above food, or in running water, and protected. |
out |
Observed the ice buckets in the retail back storage room to not be stored inverted, uncovered and unprotected. Observed a food service scoop stored in the Chicken breading container with the handle in contact with the food. In use utensils for food preparation or dispensing shall be stored properly; handle above food, or in running water, and protected.
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Core (C) |
1 |
| 44,45 Utensils and equipment |
in |
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0 |
| 44,45 44 Food and Non-food contact surfaces, cleanable, designed, constructed, and used |
in |
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0 |
| 44,45 0080-04-09-.04(1)(a) Food contact equipment surfaces shall be safe, durable, corrosion-resistant, nonabsorbent, smooth, and easily cleanable |
out |
Observed the poly cutting boards at the Subway sandwich making station to be heavily scored. Observed clear food containers stored on the wire rack across from the 3 bay sink in the back food service area to be cracked and have a build-up of old sticker residue, no longer smooth and easily cleanable. Food contact equipment surfaces shall be safe, durable, corrosion-resistant, nonabsorbent, smooth, and easily cleanable. |
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Priority (P) |
0 |
| 51,52 Facilities |
in |
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0 |
| 51,52 52 Physical facilities installed, maintained, clean |
in |
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0 |
| 51,52 0080-04-09-.06(5)(b) Physical facilities shall be cleaned as often as necessary |
out |
Observed the Hood Vent over the fryers in the front food service area to have a heavy build-up of dust and debris, in need of cleaning. |
|
Core (C) |
1 |