| 14 Food contact surfaces; clean and sanitized |
in |
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0 |
| 14 0080-04-09-.04(6)(b)1 Food contact cleaning frequency; 4 hours at ambient temperature |
out |
Observed a build-up of old food residue and debris on the blade and blade guard of the Deli slicer in the food service kitchen area; slicer has not been in use this day. |
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Priority (P) |
1 |
| 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 |
out |
There was no sanitizer observed to be available at time of inspection. The auto dish washer was not functioning properly to sanitize dishes. |
Kitchen manager, Jeff Brawand went and purchased Chlorine bleach to sanitize dishes during 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)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 several food containers consisting of Sliced Ham, Sliced Turkey, Mac & Cheese, Cut Broccoli, and an open can of cheese sauce stored in the food service prep cooler to not be date marked with a preparation or discard date. 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 |
| 21,22 0080-04-09-.03(5)(a)8 Date Marking; Discard food after 7 days at 41F |
out |
Beef Tallow stored in the front retail display case for sale as a food item was observed to be past the 7-day discard period with a preparation date of 10/20/25. Sliced Onions and Baked Beans stored in the walk in cooler were observed to be past the 7-day discard period with a preparation date of 12/8/25 and a discard date of 12/14/25. Date Marking Disposition Requirements; Discard food after 7 days at 41*F. |
Management discarded referenced product during inspection. |
Priority (P) |
0 |
| 24,25 Chemical hazards |
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0 |
| 24,25 25 Chemicals identified, stored, and used |
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0 |
| 24,25 0080-04-09-.07(1) Chemicals shall have identifying Information |
out |
Observed an unlabeled chemical bottle containing a purple chemical stored hanging on a rack above the 3 bay sink at time of inspection. Chemicals must have identifying Information. |
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Priority Foundation (PF) |
0 |
| 33 Thermometers provided and accurate |
in |
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0 |
| 33 0080-04-09-.04(2)(d)9 Temperature Measuring Devices shall be located in hot and cold holding units; easily readable |
out |
There were no thermometers observed to be available in the front 2 retail display cases. Temperature Measuring Devices must be located in hot and cold holding units; easily readable.
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Priority Foundation (PF) |
0 |
| 34 Food Properly labeled |
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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 |
Beef Tallow for sale in the front retail display case was observed to not be properly labeled with name and address of manufacturer. 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 |
| 35,36 Pests & contamination |
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0 |
| 35,36 36 Contamination prevented during food preparation, storage or display |
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0 |
| 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... |
out |
Observed Veggie Burgers, Philly Steak Patties, and Steak Patties stored in the 2-door storage freezer to be uncovered and unprotected. 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) |
1 |
| 44,45 Utensils and equipment |
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0 |
| 44,45 44 Food and Non-food contact surfaces, cleanable, designed, constructed, and used |
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0 |
| 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 board at the food service prep cooler #2 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) |
1 |
| 46 Non-food contact surfaces clean |
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0 |
| 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 a buildup of old food residue and debris on the tables under the flat top grills, in need of cleaning. |
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Core (C) |
0 |
| 51,52 Facilities |
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0 |
| 51,52 52 Physical facilities installed, maintained, clean |
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0 |
| 51,52 0080-04-09-.06(5)(b) Physical facilities shall be cleaned as often as necessary |
out |
Observed a buildup of grease on the floor under the fryers in the food service kitchen area, in need of cleaning. |
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Core (C) |
0 |