| 14 Food contact surfaces; clean and sanitized |
in |
|
|
|
0 |
| 14 0080-04-09-.04(6)(a) Food contact surfaces shall be visually clean. |
out |
Underside of both the green and white cutting boards had excessive amount of dried food residues and build up. The nozzles of the self-serve drink machines and slushie machines were observed of dried food residues and build up. |
|
Priority Foundation (PF) |
0 |
| 19,20 safe temperature holding |
in |
|
|
|
0 |
| 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 |
On arrival to the facility, the ambient temperature of the walk in cold holding unit with Temperature control for safety deli food service foods was observed to be at 59.9 degrees F. Several of these deli meats, hot dogs, ice cream mix was observed to have an internal temperature of 47.5 to 51.4 degrees F. Person in charge indicated that according to a employee they were notified at approx. 10 pm on June 26, 2025, that walk in cold holding unit with deli meats and TCS foods was not functioning properly, and the temperature was high. Internal temperatures referenced above in the TCS foods was conducted at approx. 10:23 am on June 27, 2025. |
Person in charge voluntary removed and discarded all TCS foods being stored in the walk in cold holding unit for food service in the dumpster during the routine inspection. |
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)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 |
Granddaddy deli meat sandwiches, in the retail front display cold holding unit, did not have a preparation or discard date. |
Person in charge placed the preparation date using the company's date marking system on the deli meat sandwiches. |
Priority (P) |
1 |
| 21,22 0080-04-09-.03(5)(a)8 Date Marking; Discard food after 7 days at 41F |
out |
Two plastic containers of sliced tomatoes had a preparation date of June 14, 2025, at 1:19 pm and June 14, 2025, at 1:17 pm. |
Person in charge voluntary discarded these foods referenced in the violation in the trash during the routine inspection. |
Priority (P) |
0 |
| 30,31 Food temp controls |
in |
|
|
|
0 |
| 30,31 30 Proper cooling methods, adequate equipment for temperature control |
in |
|
|
|
0 |
| 30,31 0080-04-09-.04(3)(a)1 Equipment for cooling, heating, cold holding, and hot holding food shall be sufficient in number and capacity to provide safe food temperatures. |
out |
Ambient temperature of the walk in cold holding deli foods unit was approx. 59.9 degrees F. |
|
Priority Foundation (PF) |
0 |
| 37 Personal Cleanliness |
in |
|
|
|
0 |
| 37 0080-04-09-.02(4)(c) Food employees shall wear hair restraints such as hats, hair coverings or nets, beard restraints, and clothing that covers body hair while working with exposed food. |
out |
Employee was observed to have facial hair and no beard restraints. |
|
Core (C) |
0 |
| 40,41 Utensils |
in |
|
|
|
0 |
| 40,41 41 Utensils, equipment, and linens; stored, dried, and handled |
in |
|
|
|
0 |
| 40,41 0080-04-09-.04(9)(d)1 Cleaned and sanitized utensils are handled, displayed, or dispensed to protect from contamination of food |
out |
Several containers, and utensils were observed to be stored not inverted on the storage rack above the three-compartment sink. |
|
Core (C) |
0 |
| 42,43 Single service & gloves |
in |
|
|
|
0 |
| 42,43 42 Single-service articles stored and used |
in |
|
|
|
0 |
| 42,43 0080-04-09-.04(9)(c)1 Single-service articles protected from contamination |
out |
Several single use foam and clear plastic containers were observed to be stored uncovered and unprotected. |
|
Core (C) |
0 |
| 44,45 Utensils and equipment |
in |
|
|
|
0 |
| 44,45 44 Food and Non-food contact surfaces, cleanable, designed, constructed, and used |
in |
|
|
|
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 |
The white cutting board at the makeshift unit, the green cutting board at the hot holding unit and the red cutting board at the clean ready to use storage rack at the three-compartment sink was observed to be heavy scored. The thongs at the hot holding station handle were observed to be broken and cracked. |
|
Priority (P) |
0 |
| 44,45 45 Warewashing facilities installed, maintained, and used; test strips |
in |
|
|
|
0 |
| 44,45 0080-04-09-.04(3)(b)4 Test Kits to measure concentration of sanitizing solutions. |
out |
The facility did not have any Quat test strips available for use during the routine inspection. |
|
Priority Foundation (PF) |
1 |
| 46 Non-food contact surfaces clean |
in |
|
|
|
0 |
| 46 0080-04-09-.04(6)(a)1(iii) Non-food contact surfaces shall be kept free of an accumulation of dust, dirt, food residue, and other debris. |
out |
The top and bottom of the makeshift unit was observed to have excessive amount of dried food residues and buildup. |
|
Core (C) |
0 |
| 51,52 Facilities |
in |
|
|
|
0 |
| 51,52 52 Physical facilities installed, maintained, clean |
in |
|
|
|
0 |
| 51,52 0080-04-09-.06(5)(b) Physical facilities shall be cleaned as often as necessary |
out |
Fan guards in both walk in cold holding units had an excessive amount of dust. |
|
Core (C) |
0 |