| 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 |
Observed green, gray and black organic buildup on ice chute in fountain beverage station |
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Priority Foundation (PF) |
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| 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 |
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Observed multiple fried items held below 135 degrees F when temperature was taken with inspector's probe thermometer |
All food items were prepared less than 2 hours prior to inspection. Employees voluntarily turned hot box to hottest setting to bring temperature up. |
Priority (P) |
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| 19,20 20 Cold holding temperature |
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| 19,20 0080-04-09-.03(5)(a)6(i)(II) Cold holding at 41F or less for Time/temperature control for safety foods |
out |
Observed cheese curds in cheese cooler and milk and juice beverages in walk in cooler to be held above 41 degrees F when temperature was taken with inspector's probe thermometer |
PIC voluntarily discarded all products held above 41 degrees F. |
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, ... |
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Observed multiple prepared food items (sliced ham and turkey, sliced onions, sliced tomatoes, cut potato wedges) without date marks. |
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Priority (P) |
0 |
| 32 Approved thawing methods |
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| 32 0080-04-09-.03(5)(a)3 Thawing shall be performed in a refrigerator (under 41F) or submerged in cold running water. |
out |
Observed bags of soup and three pot roasts thawing at ambient temperature, not under running water. |
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Core (C) |
0 |