| 13 Food separated and protected |
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| 13 0080-04-09-.03(3)(b)1(i)(I) Raw animal foods must be kept separate from ready to eat foods at all times |
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A pan of raw chicken was observed to be stored directly above fully cooked hot dogs, hot dog chili, and heads of iceberg lettuce in walk-in cooler at time of inspection. |
Management moved raw chicken to bottom shelf below all ready-to-eat foods during inspection. |
Priority (P) |
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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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Foods observed not held at 135 degrees F or above during hot holding, store prepared sausage biscuits, bacon egg and cheese biscuits, and ham and egg biscuits not maintained at 135 degrees F at time of inspection, internal temperatures checked with TDA probe food thermometer ranging from 112-115 degrees F at time of inspection. |
Management voluntarily discarded product during 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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Sliced deli bologna stored in deli prep cooler is not date marked at time of inspection. |
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Priority (P) |
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| 47,48,49 Plumbing |
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| 47,48,49 48 Plumbing installed; backflow devices |
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| 47,48,49 0080-04-09-.05(2)(c)3 At least one service sink or one curbed cleaning facility equipped with a floor drain shall be provided; Toilets shall not be used for the disposal of mop water and s... |
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A mop sink is not provided at establishment. |
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Core (C) |
0 |