| 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 |
Meat cuber in the meat department was observed to have excessive amount of dried food residues on the blades of the cuber. The slicer at the meat department was observed to have excessive amount of dried food residues and build up on the blade and underside lips. |
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Priority (P) |
1 |
| 19,20 safe temperature holding |
in |
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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 |
Chicken tenders in metal trays stacked three high in the standing cold holding unit across from the flat top grill were observed to have internal temperature of 45-49 degrees F. This temperature range was observed among all three metal containers. One metal container had a preparation date of 9 March 2024 and the two other metal containers had a preparation date of 10 March 2024. |
Person in charge voluntary removed and discarded in the trash the foods referenced in the violations. |
Priority (P) |
1 |
| 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 |
Two chicken breast Dietz and Waston deli meats in the front retail deli meat display case were observed to have expired/discard date of 24 March 2024. Labels on both chicken breast deli meats indicated Dietz and Waston Chicken breast. |
Person in charge voluntary removed and redated these food referenced in the violation to reflect a 7 day date marking rather then 14 days during the inspection. |
Priority (P) |
0 |
| 28,29 Safe Food & Water |
in |
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0 |
| 28,29 29 Compliance with Variance, Specialized Processes, and HACCP |
in |
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0 |
| 28,29 0080-04-09-.08(1)(c) Following Variance documentation; HACCP plan |
out |
Records review conducted on 22 December 2023 indicated batch of sushi rice 10:39 am had a pH 7.1. No corrective actions were indicated for batch at 10:39 am on 22 December 2024 with a pH 7.1. |
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Priority Foundation (PF) |
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(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 to line metal shelves in both the bakery department and back food storage area. |
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Core (C) |
0 |
| 44,45 45 Warewashing facilities installed, maintained, and used; test strips |
in |
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0 |
| 44,45 0080-04-09-.04(5)(a)4 Warewashing equipment shall be cleaned before use, to prevent recontamination, and at least every 24 hours if used. |
out |
Automatic dish machine was observed to have excessive amount of build up and dried food residues on the top spraying unit and outdoors and door lips at the bottom. |
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Core (C) |
0 |
| 53 Ventilation, lighting, and designated areas used |
in |
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0 |
| 53 0080-04-09-.06(2)(b)2 Ventilation/hood system/filtration installed not to cause contamination |
out |
Vent hood over the food service wok area was observed to have excessive amount of dust and build up. |
|
Core (C) |
0 |