| 14 Food contact surfaces; clean and sanitized |
in |
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0 |
| 14 0080-04-09-.04(6)(a) Food contact surfaces shall be visually clean. |
out |
Observed significant white and yellow buildup inside the slushie machine's nozzle. |
|
Priority Foundation (PF) |
0 |
| 19,20 safe temperature holding |
in |
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0 |
| 19,20 19 Hot holding temperature |
in |
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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 |
Observed multiple chicken tenders and potato wedges in the hotbox with internal temperatures ranging from 102F-120F when the temperature was taken with inspector's probe thermometer.
Observed two slices of pizza in the pizza warmer with internal temperatures ranging from 115F-119F when the temperature was taken with Inspector's probe thermometer. |
PIC voluntarily discarded all out of temperature products. |
Priority (P) |
3 |
| 21,22 Date & Time for food safety |
in |
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0 |
| 21,22 21 Date Marking and Disposition |
in |
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0 |
| 21,22 0080-04-09-.03(5)(a)8 Date Marking; Discard food after 7 days at 41F |
out |
Observed containers of sliced onions, sliced pickles, and sliced tomatoes date marked 8/11/25 that should have been discarded or used on or before 8/17/25. |
PIC voluntarily discarded all product held beyond 7 days at 41F. |
Priority (P) |
0 |
| 33 Thermometers provided and accurate |
in |
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0 |
| 33 0080-04-09-.04(2)(d)9 Temperature Measuring Devices shall be located in hot and cold holding units; easily readable |
out |
Observed no thermometer available in the pizza warmer. |
|
Priority Foundation (PF) |
0 |
| 51,52 Facilities |
in |
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0 |
| 51,52 52 Physical facilities installed, maintained, clean |
in |
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0 |
| 51,52 0080-04-09-.06(5)(a) Maintained in good repair |
out |
Observed a leak inside the prep cooler undercounter storage leaking water directly into a tray. |
|
Core (C) |
0 |