| 13 Food separated and protected |
in |
|
|
|
0 |
| 13 0080-04-09-.03(3)(b)1(i)(I) Raw animal foods must be kept separate from ready to eat foods at all times |
out |
Observed raw plastic wrapped Pork stored directly on top of fully cooked ready to eat bacon stored in the food service prep cooler. Raw animal foods must be kept separate from ready to eat foods at all times. |
Management relocated the raw Pork below the ready to eat bacon during inspection. |
Priority (P) |
0 |
| 14 Food contact surfaces; clean and sanitized |
in |
|
|
|
0 |
| 14 0080-04-09-.04(6)(a) Food contact surfaces shall be visually clean. |
out |
Observed the inside food contact surface of the self-serve Frozen Siberian Chill slushy machine nozzles at the self-service counter to have a build-up of a black/green/white moldlike substance. |
|
Priority Foundation (PF) |
1 |
| 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 |
Potato wedges, Cheese Tots, and Chicken Sandwiches at the Deli food service hot holding service case were observed to be between 112*F and 121*F; out of the safe hot holding temperature range of 135*F and above. Product was checked with a TDA probe thermometer. |
Management voluntarily discarded product referenced in violation during inspection. |
Priority (P) |
1 |
| 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 |
Red beans and Rice stored in the food service 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 product referenced in violation during inspection. |
Priority (P) |
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 |
Observed the floor under the flat top grill and fryers in the food service kitchen area to have a heavy build-up of grease, in need of cleaning. |
|
Core (C) |
2 |