| 16,17,18 cooking, reheating, cooling |
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0 |
| 16,17,18 17 Reheating procedures for hot holding |
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| 16,17,18 0080-04-09-.03(4)(c)3 Reheated for Hot holding -Commercially processed (135F) |
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Observed Bacon Cheeseburgers and Cheeseburgers reheated to temperatures between 107*F and 112*F, did not meet the 135*F commercially processed reheating temperature. Product was checked with a TDA probe thermometer. |
Management reheated product during inspection. Referenced product was 151*F at recheck. |
Priority (P) |
0 |
| 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 |
Chicken Wings, Chicken Tenders, and Bone in fried Chicken Breast at the Chesters Chicken hot holding case was observed to be between 107*F and 130*F, out of the safe hot holding temperature range of 135*F and above. Product was checked with a TDA probe thermometer. |
Management voluntarily discarded referenced product during inspection. |
Priority (P) |
3 |
| 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 |
Observed refrigerated coffee creamer at the self-service counter to be dated beyond the 7-day date marking period at 14 days, French Vanilla had a preparation date of 12/8/25 and a discard date of 12/21/25 and Half and Half had a preparation date of 12/8/25 and a discard date of 12/21/25. 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) |
1 |
| 40,41 Utensils |
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| 40,41 40 In use utensils properly stored |
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| 40,41 0080-04-09-.03(3)(d)2 In use utensils for food preparation or dispensing shall be stored properly; handle above food, or in running water, and protected. |
out |
Observed the ice buckets in the retail back storage room to not be stored inverted and the ice scoop uncovered and unprotected. In use utensils for food preparation or dispensing shall be stored properly; handle above food, or in running water, and protected. |
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Core (C) |
2 |
| 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 poly cutting boards at the Subway sandwich making station 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 |
| 51,52 Facilities |
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0 |
| 51,52 52 Physical facilities installed, maintained, clean |
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| 51,52 0080-04-09-.06(5)(a) Maintained in good repair |
out |
Observed the primary hand sink to be leaking from the PVC drainpipe, in need of repair. |
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Core (C) |
0 |