| 09,10,11,12 Approved Source |
in |
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0 |
| 09,10,11,12 11 Food in good condition, safe, and unadulterated |
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0 |
| 09,10,11,12 0080-04-09-.03(1) Safe, Unadulterated, and Honestly Presented |
out |
Observed a large Tupperware food container containing shredded Mozzarella cheese that was covered in a fuzzy green mold stored in the food service Pizza prep cooler. |
Management voluntarily discarded referenced product during inspection. |
Priority (P) |
0 |
| 16,17,18 cooking, reheating, cooling |
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0 |
| 16,17,18 18 Cooling time and temperature |
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0 |
| 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. |
out |
Observed a food container of cooked commercially prepared Hamburgers stored in the food service storage refrigerator cooling for 2.5 hours to be 71*F. Product did not reach the required 70*F within 2 hours. Product was checked with a TDA probe thermometer. |
Management voluntarily discarded referenced product during inspection. |
Priority (P) |
0 |
| 19,20 safe temperature holding |
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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 |
Food containers of precooked marinated Mushrooms, Hot Dogs, and precooked Beef crumbles stored in the Pizza prep cooler were observed to be between 48*F and 54*F; out of the safe cold holding temperature range of 41*F and below. Product was checked with a TDA probe thermometer. |
Management voluntarily discarded referenced product during 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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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 Sliced Tomatoes, diced Onions, Cooked Sausage patties, precooked sausage crumbles, precooked Beef crumbles, precooked marinated Mushrooms, Chili, opened Deli sliced Ham, Bologna, Turkey, and cooked Hamburgers stored in the food service prep cooler and storage refrigerator dated beyond the 7-day date mark period with a preparation date of 7/13/25 and a discard date of 7/20/25 which is 8 days. Observed cooked Hot Dogs stored in a food container in the food service refrigerator 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 a food container of Chopped Lettuce and 2 food containers of Cole Slaw stored in the food service prep cooler and storage refrigerator past the 7-day discard date with a preparation date of 7/5/25 and a discard date of 7/12/25; todays inspection date is 7/17/25. Date Marking Disposition Requirements; Discard food after 7 days at 41*F. |
Management voluntarily discarded referenced product during inspection. |
Priority (P) |
0 |
| 30,31 Food temp controls |
in |
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0 |
| 30,31 30 Proper cooling methods, adequate equipment for temperature control |
in |
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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 |
Observed the Pizza prep station cooler to be 51*F and not holding and providing safe food temperatures. Equipment for cooling, heating, cold holding, and hot holding food shall be sufficient in number and capacity to provide safe food temperatures. |
|
Priority Foundation (PF) |
0 |
| 35,36 Pests & contamination |
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0 |
| 35,36 35 Insects, rodents, and animals not present |
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0 |
| 35,36 0080-04-09-.06(5)(l) Dead or trapped birds, insects, rodents, and other pests removed |
out |
Observed a dead rodent on a glue trap behind the Powerade retail reach in drink cooler. |
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Core (C) |
0 |
| 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 |
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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 Pizza prep station and the food service prep station to be heavily scored and discolored; 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 |
| 44,45 45 Warewashing facilities installed, maintained, and used; test strips |
in |
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0 |
| 44,45 0080-04-09-.04(3)(b)4 Test Kits to measure concentration of sanitizing solutions. |
out |
Observed the facilities sanitizing concentration test strips to be out of date with a use by date of 3/1/2025. |
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Priority Foundation (PF) |
3 |