| 14 Food contact surfaces; clean and sanitized |
in |
|
|
|
0 |
| 14 0080-04-09-.04(6)(b)1 Food contact cleaning frequency; 4 hours at ambient temperature |
out |
All three deli meat slicers in food service area were observed to have excessive amount of buildup and dried food residues. Large bread slicer at the food service area was observed to have excessive amount of dried food residues and build up. The ban saw wheel and ban saw blade was observed to have excessive amount of dried food residues and build up. The black seals in the meat department hopper meat grinder was observed to have excessive amount of dried food residues and build up. The makeshift cutting boards were the bolts hold the cutting board to the unit were observed to have excessive amount of dried food residues and build up. |
|
Priority (P) |
0 |
| 16,17,18 cooking, reheating, cooling |
in |
|
|
|
0 |
| 16,17,18 16 Cooking time and temperature |
in |
|
|
|
0 |
| 16,17,18 0080-04-09-.03(4)(a) Raw Animal Foods cooked to the required time and temperature |
out |
A cooking of bone in chicken internal temperature was observed to be 154-162 degree F. |
Person in charge had employee re-fryer chicken in deep fryer and chicken temperature was rechecked at 187-192 degrees F. |
Priority (P) |
0 |
| 19,20 safe temperature holding |
in |
|
|
|
0 |
| 19,20 19 Hot holding temperature |
in |
|
|
|
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 |
Scramble eggs at the hot holding bar had an internal temperature of 117 degree F. Sausage Patties at the hot holding bar was observed to have internal temperature of 126 degrees. Chili, stew and chicken noodle soup at the hot holding of the self serve salad bar was observed to internal temperature of 119-123 degree F. |
Person in charge voluntary discarded these food referenced in the violation in the trash during the inspection. |
Priority (P) |
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 |
Sliced tomatoes at the makeshift unit was observed to have internal temperature of 46 degrees F. The leafy green salad mix at the self serve salad bar was observed to have an internal temperature of 48 to 50 degrees F. |
Person in charge voluntary discarded these food referenced in the violation in the trash during the 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 |
Turkey deli meat in the cold holding unit of the retail display case at the food service had a expiration date of 10 July 2023 at 10:34 am. Two containers of devil eggs in the deli walk in cold holding unit were observed to have sell by date of 08 July 2023. A bag of chicken wings in the deli walk in cold holding unit were observed to have sell by date of 07 July 2023. |
Person in charge voluntary discarded these food referenced in the violation in the trash during the inspection. |
Priority (P) |
1 |
| 35,36 Pests & contamination |
in |
|
|
|
0 |
| 35,36 36 Contamination prevented during food preparation, storage or display |
in |
|
|
|
0 |
| 35,36 0080-04-09-.03(3)(b)1 Preventing packaged and unpackaged food contamination by separation, packaging, and segregation methods |
out |
Meat loaf in the walk in freezer of the cold holding unit of the food service were observed to be stored uncovered and unprotected. Gear oil was observed to be dripping under the standing mixing housing in the food service area. |
|
Priority (P) |
0 |
| 38,39 wiping cloth & washing produce |
in |
|
|
|
0 |
| 38,39 39 Washing fruits and vegetables |
in |
|
|
|
0 |
| 38,39 0080-04-09-.03(3)(b)5 Raw fruits and vegetables shall be washed before being cut, combined with other ingredients, cooked, served, or offered for human consumption in ready-to-eat form |
out |
Washed head of lettuce was placed back into original packaging for use at the makeshift unit. |
|
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 |
Several of the small cutting boards, the cutting board at the food service makeshift unit and several of the cutting boards in the produce preparation area were observed to be heavy scored. |
|
Priority (P) |
0 |
| 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 |
Excessive amount of dried food residues and grease build up were observed in pull out drawers, sides of fryers, inside cabinets of storage shelves, insides of the large stand mixer, bottom shelf of food preparation tables. Meat department an excessive amount of dried food residues was observed on the bottom of the meat cutting preparation tables and covering of bottom of the ban saw. |
|
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 |
Excessive amount of grease was observed under the fryers in the food service. Excessive amount of grease and trash was observed on the floors of the food preparation area between preparation |
|
Core (C) |
0 |