| 14 Food contact surfaces; clean and sanitized |
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| 14 0080-04-09-.04(6)(a) Food contact surfaces shall be visually clean. |
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Observed clear and black food containers stacked and stored clean on the rack across from the prep table in the back food service area and Tong kitchen utensils stored clean hanging over the 3 bay sink to have a build-up of old food residue and debris; not properly cleaned and sanitized. |
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Priority Foundation (PF) |
1 |
| 19,20 safe temperature holding |
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| 19,20 20 Cold holding temperature |
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| 19,20 0080-04-09-.03(5)(a)6(i)(II) Cold holding at 41F or less for Time/temperature control for safety foods |
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3 open bottles of "Refrigerate after opening" Welch's squeeze Grape Jelly stored on the self-service counter where the roller grill is located were observed to be between 78*F and 79*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 product referenced in violation 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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| 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, ... |
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Observed open "refrigeration required" cold brew coffee with a preparation date of 7/17/25 3:05 pm and a discard date of 8/16/25 3:05 pm; product was dated beyond the 7-day date marking period. 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) |
1 |
| 21,22 0080-04-09-.03(5)(a)8 Date Marking; Discard food after 7 days at 41F |
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Observed the following food containers stored in the Pizza station prep cooler and the food service prep cooler to be past the 7-day discard date/time at the time of inspection at 12:54 pm. The food containers consisted of the following items: Johnsonville Cheddar Sausage with a preparation date of 7/11/25 at 7:00 am and a discard date of 7/18/25 at 7:00 am, Deli sliced Ham with a preparation date of 7/9/25 at 12:59 pm and a discard date of 7/16/25 at 12:59 pm, and a food container of Shredded Cheese with a preparation date of 7/11/25 at 11:09 am and a discard date of 7/18/25 at 11:09 am. |
Management voluntarily discarded product referenced in violation during inspection. |
Priority (P) |
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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Observed the cutting boards at the Pizza prep station and the food service prep station to be heavily scored and no longer smooth and easily cleanable; in need of resurfacing or replacing. 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 |
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| 44,45 0080-04-09-.04(5)(a)4 Warewashing equipment shall be cleaned before use, to prevent recontamination, and at least every 24 hours if used. |
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Observed a build-up of old food residue and debris in and on the side walls of basin #2 and #3 of the 3bay sink in the back food service area. Warewashing equipment shall be cleaned before use, to prevent recontamination, and at least every 24 hours if used.
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Core (C) |
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| 46 Non-food contact surfaces clean |
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| 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. |
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Observed a build-up of a black/green/gray/fuzzy moldlike substance around the exterior nozzles of the self-service fountain machines at the self-service drink counter and the self-service Coffee counter; not properly cleaned and sanitized. |
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Core (C) |
0 |
| 47,48,49 Plumbing |
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| 47,48,49 49 Sewage and waste water disposal |
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| 47,48,49 0080-04-09-.05(4)(c) Sewage and waste water properly disposed through public sewer or approved septic system; including condensate drainage |
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Observed heavy condensate build-up and dripping from the 2 ceiling vent tiles in front of the prep table and in front of the 3-bay sink in the back food service prep area causing standing water on the floor. |
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Priority (P) |
0 |
| 51,52 Facilities |
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0 |
| 51,52 52 Physical facilities installed, maintained, clean |
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| 51,52 0080-04-09-.06(5)(b) Physical facilities shall be cleaned as often as necessary |
out |
Observed a heavy build-up of dust on the ceiling vent fan guard cover and ceiling in front of the 3 bay sink in the back food service prep area, in need of cleaning.
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Core (C) |
1 |