| 08 Adequate handwashing sinks properly supplied and accessible |
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0 |
| 08 0080-04-09-.06(3)(a)3 Handwashing sinks, properly supplied with drying devices |
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The hand washing sink between the food service and bakery front preparation area did not have paper towels available for use on arrival to the area. |
Person in charge restocked the paper towels at this designated hand sink during the routine inspection. |
Priority Foundation (PF) |
0 |
| 14 Food contact surfaces; clean and sanitized |
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| 14 0080-04-09-.04(6)(a) Food contact surfaces shall be visually clean. |
out |
The food probes in the blast chiller were observed to have excessive amount of dried food residues and build up. |
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Priority Foundation (PF) |
0 |
| 19,20 safe temperature holding |
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0 |
| 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 |
Eight piece Fried Chicken in the bottom hot holding unit at the hot bar, was observed to have an internal temperature of 126 to 130 degrees F. |
Person in charge voluntary removed and discarded these foods referenced in the violation in the trash during the routine inspection. |
Priority (P) |
0 |
| 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)8 Date Marking; Discard food after 7 days at 41F |
out |
Maple turkey deli meat and black forest ham in the deli meat display case was observed to have an expiration date of November 18, 2025, at 6:29 pm (maple turkey) and expiration date of November 18, 2025, at 5:08 pm (black forest ham) |
Person in charge voluntary removed and discard these food reference in the violation during the routine inspection. |
Priority (P) |
0 |