| 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 |
The cutting board at the hot holding station was observed to have excessive amount of dried food residues around the holding bolts and underneath the board. |
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Priority (P) |
0 |
| 19,20 safe temperature holding |
in |
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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 |
Corn dogs at the retail display hot holding unit was observed to have internal temperature of 124-127 degrees F. |
Person in charge voluntary discarded the foods referenced in the violation in the trash at the time of inspection. |
Priority (P) |
0 |
| 21,22 Date & Time for food safety |
in |
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0 |
| 21,22 21 Date Marking and Disposition |
in |
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0 |
| 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 |
Sliced tomatoes, chopped lettuce and pulled pork in plastic container at the makeshift unit were observed to not have a preparation/open or discard date. |
Person in charge indicated these items referenced in the violation were open/prepared on 4 July 2023. Person in charge placed an open/preparation date of 4 July 2023 on the food items referenced in the violations at the time of inspection. |
Priority (P) |
3 |