| 21,22 Date & Time for food safety |
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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 |
Observed a food container of diced green Peppers stored in the prep cooler that were not date marked. 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) |
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| 21,22 0080-04-09-.03(5)(a)8 Date Marking; Discard food after 7 days at 41F |
out |
At 1:30 pm, Observed a food container of Ham with a preparation date of 8-28-25 12:41pm and a discard date of 9/4/25 12:41pm stored in the prep cooler and a food container of precooked ground Beef stored in the prep line cooler with a preparation date of 8/28/25 and a discard date of 9/3/25; referenced items were past the 7 day discard date. Date Marking Disposition Requirements; Discard food after 7 days at 41*F. |
Management voluntarily discarded product referenced in violation during inspection. |
Priority (P) |
0 |
| 35,36 Pests & contamination |
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0 |
| 35,36 36 Contamination prevented during food preparation, storage or display |
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| 35,36 0080-04-09-.03(3)(e) Food shall be stored in a clean location, not exposed to contamination, at least 6 inches above the floor. Food shall not be stored in prohibited areas such as: locker/ch... |
out |
Observed a food container of Pizza sauce stored on the prep table not being used in food preparation stage to be uncovered and unprotected. Observed prepared Pizza crusts stored on rack above prep table to be uncovered and unprotected. |
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Core (C) |
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| 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 |
out |
Observed the top of the vegetable slicer to have a broken section of the metal and the green poly cutting board on the back prep table to be heavily scored, no longer smooth and easily cleanable. Food contact equipment surfaces shall be safe, durable, corrosion-resistant, nonabsorbent, smooth, and easily cleanable. |
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Priority (P) |
1 |
| 44,45 0080-04-09-.04(2)(b)6 Nonfood-contact surfaces shall be designed and constructed to allow easy cleaning and to facilitate maintenance |
out |
Observed duct tape around the legs of the Pizza crust maker stored on the front prep table. |
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Core (C) |
0 |