| 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. |
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Vegetable slicer stored clean on shelf under prep table in the food service kitchen area was observed to have a buildup of food residue and debris; not properly cleaned and sanitized. Observed a buildup of a black moldlike substance on the inside deflector shield of the Calloway's Kitchen Coca-Cola fountain machine in the drive thru window area. |
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Priority Foundation (PF) |
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| 14 0080-04-09-.04(6)(b)1 Food contact cleaning frequency; 4 hours at ambient temperature |
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The Deli slicer on the prep table next to the blast chiller was observed to have a buildup of old food residue and debris from previous days use on the blade, blade guard, and base, not properly cleaned and sanitized; Deli slicer has not been in use this day. |
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Priority (P) |
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| 14 0080-04-09-.04(7)(c) Hot water and/or sufficient chemical sanitizer; default time of 30 seconds in contact with utensils; see manufacture's instructions |
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The in-use sanitizer bucket at the Raw Chicken station and in-use sanitizer bucket on the prep table next to the 3 bay sink in the food service kitchen area were tested and observed to have insufficient sanitizer concentration of 0 ppm. |
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Priority (P) |
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| 16,17,18 cooking, reheating, cooling |
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| 16,17,18 18 Cooling time and temperature |
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| 16,17,18 0080-04-09-.03(5)(a)4(i) Cooling must occur within 2 hours from 135F to 70F and within a total of 6 hours from 135F to 41F or less. |
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A food container of Sausage gravy placed in the food service walk in cooler at 10:54 am to cool was observed to be 98*F at 1:00 pm, product never reached the required temperature of 70*F within 2 hours. Product was checked with a TDA probe thermometer. Cooling must occur within 2 hours from 135*F to 70*F and within a total of 6 hours from 135*F to 41*F or less.
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Management voluntarily discarded product referenced in violation during inspection. |
Priority (P) |
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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)(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... |
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Observed numerous packaged food containers stored directly on the floor of the walk-in freezer. Food must 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/changing room, toilet room, garbage room, mechanical room, or under sources of contamination. |
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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 |
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Observed the poly cutting board at the sandwich prep station and poly cutting boards stored on shelf under prep table across from the blast chiller to be heavily scored and discolored, no longer smooth and easily cleanable. Food contact equipment surfaces must be safe, durable, corrosion-resistant, nonabsorbent, smooth, and easily cleanable. |
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Priority (P) |
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| 44,45 45 Warewashing facilities installed, maintained, and used; test strips |
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| 44,45 0080-04-09-.04(3)(b)4 Test Kits to measure concentration of sanitizing solutions. |
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There were no Quaternary sanitizer concentration test strips observed to be available at the EZ Stop retail stores 3 bay sink at time of inspection. Observed the Quaternary sanitizer concentration test strips at Calloway's Kitchen 3 bay sink to be out of date with a use by date of 7/15/2025. |
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Priority Foundation (PF) |
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| 44,45 0080-04-09-.04(5)(a)4 Warewashing equipment shall be cleaned before use, to prevent recontamination, and at least every 24 hours if used. |
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Observed a buildup of old food residue, debris, and old soiled wiping cloths stored in the sanitizing basin of the food service 3 bay sink. Warewashing equipment must be cleaned before use, to prevent recontamination, and at least every 24 hours if used.
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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. |
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Observed a buildup of old food residue, debris, and a black/green/gray fuzzy moldlike substance on the shelves of the food storage wire rack in the food service walk in cooler, in need of cleaning and sanitizing. Observed a buildup of old food residue and debris on the shelves and in the bottom of the food service under counter prep cooler at the sandwich making prep station. Non-food contact surfaces must be kept free of an accumulation of dust, dirt, food residue, and other debris.
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Core (C) |
0 |