| 19,20 safe temperature holding |
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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 |
8 Steak patties on the food service hot bar were observed to be between 121*F and 128*F, out of the safe hot holding temperature range of 135*F and above. product was internally checked with a TDA probe thermometer. Hot holding must be at 135*F or above for Time/temperature control for safety foods. |
Management voluntarily discarded product referenced in violation during inspection. |
Priority (P) |
2 |
| 21,22 Date & Time for food safety |
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0 |
| 21,22 21 Date Marking and Disposition |
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| 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 |
An open chub of Deli Ham stored in the Deli bulk meat case was observed to not be 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. |
Management corrected the dating issue during inspection. |
Priority (P) |
2 |
| 21,22 0080-04-09-.03(5)(a)8 Date Marking; Discard food after 7 days at 41F |
out |
On today's inspection date of 10/2/25 the following was observed, an open chub of Deli Chicken with a preparation date of 9/24/25 and a discard date of 9/30/25, product was 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) |
2 |
| 34 Food Properly labeled |
in |
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0 |
| 34 0080-04-09-.03(6)(b) Food Label (common name, ingredient list, allergens, quantity, name & address of manufacturer), bulk food card/sign/placard; exempt for bulk unpackaged foods portioned to co... |
out |
In store made Tuna Salad Croissants and Bologna Sandwiches in the retail reach in grab n go open air cooler were observed to not have the proper labeling consisting of ingredient list. Food Label Requirements (common name, ingredient list, allergens, quantity, name & address of manufacturer), bulk food card/sign/placard; exempt for bulk unpackaged foods portioned to consumer request or made on site. |
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Priority Foundation (PF) |
0 |