| 16,17,18 cooking, reheating, cooling |
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| 16,17,18 18 Cooling time and temperature |
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| 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. |
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Cut strawberries, cut pineapple, and cut grapes prepared on June 29, 2025 had an internal temperature of 47.6 to 50.4 degrees F. This cut produce did not meet the time/temperature requirements. Discussed proper cooling methods with Person in charge during routine inspection. |
Person in charge voluntary discarded these foods referenced in the violation in the trash during the routine inspection. |
Priority (P) |
0 |
| 33 Thermometers provided and accurate |
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| 33 0080-04-09-.04(5)(b)1 Good Repair and Calibration (Thermometers shall be accurate to plus or minus 2F) |
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Facility's probe thermometer was observed to be verified at 0-degree F and 10 degrees F. TDA probe thermometer was observed to be verified at 32.4 degrees F during routine inspection. |
Person in charge adjusted both of the facility's probe thermometers during inspection and probe thermometers were rechecked at 32.0 degrees F. |
Priority Foundation (PF) |
0 |
| 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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Blue, green, and red cutting boards were observed to be heavy scored. |
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Priority (P) |
1 |