| 19,20 safe temperature holding |
in |
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0 |
| 19,20 20 Cold holding temperature |
in |
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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 |
BBQ Pork stored in the front food service prep cooler was observed to be 48*F; out of the safe cold holding temperature range of 41*F and below. Product was internally 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 |
in |
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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 |
Food containers of Deli Ham, Deli Turkey, and Bologna stored in the food service prep line cooler were observed to not be date marked. Opened Hot Dogs stored in the food service walk in cooler were observed to be dated beyond the 7-day date marking period with a preparation date of 9/2/25 and a discard date of 10/1/25. 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 |
| 24,25 Chemical hazards |
in |
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0 |
| 24,25 25 Chemicals identified, stored, and used |
in |
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0 |
| 24,25 0080-04-09-.07(2)(d)1 Sanitizers level over manufacture's suggested use |
out |
Sanitizer concentration in the food service 3 bay sink was observed to be over 400ppm at time of inspection. |
Management reran sanitizer during inspection, 200ppm at recheck. |
Priority (P) |
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 |
The green poly cutting boards at the food service prep line and the yellow poly cutting board on the back food service prep table were observed to be heavily scored and discolored, no longer smooth and easily cleanable; in need of resurfacing or replacing. |
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Priority (P) |
0 |
| 46 Non-food contact surfaces clean |
in |
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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 |
Observed a build-up of food residue, debris, and dust on the food storage racks in the food service walk in cooler, in need of cleaning. |
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Core (C) |
0 |