| 19,20 safe temperature holding |
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| 19,20 19 Hot holding temperature |
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| 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 food products in chicken hot case (chicken, wings, hamburgers, crispitos, corn dogs, egg rolls and fish) not being maintained at 135F or above for hot holding food safety control. Food products in chicken hot case were probed with a calibrated state thermometer at 101F-130F. A full breakdown of food products and temperatures is listed in the inspection summary. |
Hamburgers, crispitos, and potato wedges were voluntarily discarded during inspection. All other food product had only been in the chicken hot case for approximately 1 hour, per deli PIC; it was second round of food. Those food products were reheated to 165F or above and placed back into chicken hot case for sale. Reheating temperatures are listed in the inspection summary for reference. |
Priority (P) |
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| 21,22 Date & Time for food safety |
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| 21,22 21 Date Marking and Disposition |
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| 21,22 0080-04-09-.03(5)(a)8 Date Marking; Discard food after 7 days at 41F |
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Observed a container of sliced mushrooms stored in walk-in cooler had a date mark of 09/03. Mushrooms have a date mark discard date of 09/09. Today's inspection date is 10/08/25. |
Container of mushrooms were voluntarily discarded during inspection. |
Priority (P) |
0 |
| 30,31 Food temp controls |
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| 30,31 30 Proper cooling methods, adequate equipment for temperature control |
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| 30,31 0080-04-09-.04(3)(a)1 Equipment for cooling, heating, cold holding, and hot holding food shall be sufficient in number and capacity to provide safe food temperatures. |
out |
Observed the chicken hot case not working in a sufficient capacity to maintain safe hot holding food temperatures of 135F or above. Food products in chicken hot case were probed with a calibrated state thermometer at 101F-130F. A list of food product and temperatures can be found in the inspection comment summary below. Thermometer in chicken hot case read 110F. |
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Priority Foundation (PF) |
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| 35,36 Pests & contamination |
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| 35,36 36 Contamination prevented during food preparation, storage or display |
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| 35,36 0080-04-09-.03(3)(b)1 Preventing packaged and unpackaged food contamination by separation, packaging, and segregation methods |
out |
Observed bottom right light bulb in chicken hot case having the outer coating of light bulb peeling away from bulb. Corn dog and pizza food products were stored under the peeling coating creating the potential for physical contamination of food product. |
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Priority (P) |
0 |
| 37 Personal Cleanliness |
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| 37 0080-04-09-.02(4)(c) Food employees shall wear hair restraints such as hats, hair coverings or nets, beard restraints, and clothing that covers body hair while working with exposed food. |
out |
Observed cashier serve/box exposed food product for customer to-go box with no head covering. |
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Core (C) |
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| 46 Non-food contact surfaces clean |
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| 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 the outside of the self-service creamer canister on the coffee counter to be soiled with buildup; observed inside ledges of ice cream chests to be soiled in dust, cardboard debris, and ice buildup. |
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Core (C) |
0 |