| 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 |
Ice machine deflection shield at the self serve drink machine was observed to have excessive amount of green and brown build up. |
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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 |
Temperature control for safety sausage and chicken biscuits had an internal temperature of 121 degree F. |
Food items referenced in the violation were voluntary discard in the trash at the time of 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 |
Sliced tomatoes at the standing cold holding unit in the food service had an internal temperature of 44 degrees F. Chopped lettuce at the standing small cold holding unit at the food service had an internal temperature of 46 degrees F. |
Food items referenced in the violation were voluntary discard in the trash at the time of inspection. |
Priority (P) |
0 |
| 21,22 Date & Time for food safety |
in |
|
|
|
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 tomatos and chopped lettuce at the standing cold holding unit in the food service area did not have a preparation or discard date. |
Food items referenced in the violation were voluntary discard in the trash at the time of inspection. |
Priority (P) |
1 |