| 14 Food contact surfaces; clean and sanitized |
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| 14 0080-04-09-.04(6)(b)1 Food contact cleaning frequency; 4 hours at ambient temperature |
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All three deli meat slicers, in food service area were observed to have excessive amount of build up on the upper lips, lower lips and the blades. The can opener blade attached to the food preparation table in the food service area was observed to have excessive amount of dried food residues and build up. The Cole slaw chopper was observed to have excessive amount of dried food residues and build up. The bottom of the makeshift cutting board was observed to excessive amount of dried food residues and build up. The cuber blades in the meat department were observed to have excessive amount of dried food residues and build up. |
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Priority (P) |
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| 16,17,18 cooking, reheating, cooling |
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| 16,17,18 18 Cooling time and temperature |
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| 16,17,18 0080-04-09-.03(5)(a)4(i) Cooling must occur within 2 hours from 135F to 70F and within a total of 6 hours from 135F to 41F or less. |
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Spaghetti bake, beans, meat loaf, mac & cheese, gravy and chicken in dumplings in the standing cold holding unit of the food service had a internal temperature of 48-50 degrees F. These foods observed to have a preparation date of 14 August 2023 and were hot holding items on the hot bar. |
Person in charge voluntary discarded these foods referenced in the violation in the trash during the inspection. |
Priority (P) |
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| 21,22 Date & Time for food safety |
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| 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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Several deli meats in the open-air cold holding unit and the deli salad/meats case of the food service were observed as follows:
beef bologna had expiration date of 12 August 2023 at 3:50 pm. Club bologna expiration of 14 August 2023 at 4:24 pm. Cajun Roast beef 11 August 2023 at 1:00 pm, |
Person in charge voluntary discarded these foods referenced in the violation in the trash during the inspection. |
Priority (P) |
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| 30,31 Food temp controls |
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| 30,31 30 Proper cooling methods, adequate equipment for temperature control |
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| 30,31 0080-04-09-.03(5)(a)5 Cooling Methods (shallow pans, smaller portions, rapid cooling equipment, stirring, ice bath, ice as ingredient) |
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Foods were observed in the standing cold holding unit of the food service and walk in cold holding unit of the food service to be tightly wrapped with plastic wrap and in large containers with tight fitting lids. These foods included Cole slaw and chicken salad. Discussed proper cooling methods with the facility. |
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Priority Foundation (PF) |
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| 35,36 Pests & contamination |
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| 35,36 36 Contamination prevented during food preparation, storage or display |
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| 35,36 0080-04-09-.03(3)(b)1 Preventing packaged and unpackaged food contamination by separation, packaging, and segregation methods |
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A large grey container of chicken salad was observed to be stored in the walk in cold holding unit uncovered and unprotected. |
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Priority (P) |
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| 46 Non-food contact surfaces clean |
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| 46 0080-04-09-.04(6)(a)1(iii) Non-food contact surfaces shall be kept free of an accumulation of dust, dirt, food residue, and other debris. |
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The sides of the deep fryers, makeshift unit, the shield guard of the standing mixer, several of the bottom shelf of the food preparation tables, and several of the pull-out storage drawers were observed to have excessive amount of dried food residues, build up and/or grease. These observations were made in the food service area. |
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Core (C) |
0 |