| 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 vetegable chopper was observed to be stored in the clean ready to use area and was observed to have dried food residues on the blades. The ice deflection shields at the self-serve drink machines were observed to have excessive amount of black substance. |
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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 |
Nacho cheese and chili at the self-serve hot holding station was observed to have internal temperature of 102 to 103 degrees. The corn dogs and pizza stick at the grab and go self-serve were observed to have internal temperature of 114 to 118 degrees F. |
Person in charge voluntary discarded all the food referenced in the violation during the inspection. |
Priority (P) |
0 |
| 19,20 20 Cold holding temperature |
in |
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0 |
| 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 |
Commercially prepared cheeses, meats, "keep refrigerated" vegetables, Temperature Control for Safety (TCS) deli meat sandwiches, in house TCS leafy green salads in the open-air cold holding unit at retail was observed to have internal temperature of 50 to 59 degrees F. Scramble eggs at the makeshift unit at the food service preparation area was observed to have internal temperature of 49 degrees F. The half and half at the self-serve creamer at the coffee station was observed to have internal temperature of 70 degrees F. |
Person in charge voluntary discarded all the food referenced in the violation during the 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)8 Date Marking; Discard food after 7 days at 41F |
out |
Sliced deli meat ham at the bottom of the makeshift unit at the food service preparation was observed to have a discard date of 10 November 2023. Turkey/Italian/Club deli meat sandwiches at the open air cold holding unit had a discard date/time stamp of 15 November 2023 at 1:36pm. These TCS in house made deli meat sandwiches were still being offer for sale at 2:34 pm on 15 November 2023. |
|
Priority (P) |
0 |
| 35,36 Pests & contamination |
in |
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0 |
| 35,36 36 Contamination prevented during food preparation, storage or display |
in |
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0 |
| 35,36 0080-04-09-.03(3)(b)1 Preventing packaged and unpackaged food contamination by separation, packaging, and segregation methods |
out |
Several frozen food in the walk in freezer were observed to be stored uncovered and unprotected. |
|
Priority (P) |
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 |
Several boxes of frozen foods were observed to be stored directly on the freezer floor in the walk in freezer. |
|
Core (C) |
0 |
| 40,41 Utensils |
in |
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0 |
| 40,41 40 In use utensils properly stored |
in |
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0 |
| 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 |
Ice scoop in the food service area on the large ice machine was observed to be stored uncovered and unprotected. |
|
Core (C) |
0 |
| 44,45 Utensils and equipment |
in |
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0 |
| 44,45 44 Food and Non-food contact surfaces, cleanable, designed, constructed, and used |
in |
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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 |
Small cutting board at the clean ready to use rack across from the three compartment sink was observed to have excessive amount of scoring and peeling plastic. |
|
Priority (P) |
0 |
| 44,45 0080-04-09-.04(2)(b)6 Nonfood-contact surfaces shall be designed and constructed to allow easy cleaning and to facilitate maintenance |
out |
Cardboard was observed to be used on the bottom shelf of the food preparation table in the food service area. Small cold holding unit in food service area was observed to have duct tape on the inside of the door of the cold holding unit. |
|
Core (C) |
0 |
| 51,52 Facilities |
in |
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0 |
| 51,52 52 Physical facilities installed, maintained, clean |
in |
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0 |
| 51,52 0080-04-09-.06(5)(b) Physical facilities shall be cleaned as often as necessary |
out |
Floors under the metal bag in the box soda syrup racks was observed to have excessive amount of dried food residues and black substance. |
|
Core (C) |
0 |
| 53 Ventilation, lighting, and designated areas used |
in |
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0 |
| 53 0080-04-09-.06(4)(c) Designated area for personal items shall be located so that food and equipment are protected from contamination; personal belongings properly stored |
out |
Employee over the counter medication were observed to be stored with single use food containers on the bottom shelf of a food preparation table. |
|
Core (C) |
0 |