Mco-Mkt

Basic - - From initial inspection : Basic - No conspicuously located ambient air temperature thermometer in holding unit. At sandwich make table - From follow-up inspection 2024-08-26: **Time Extended**

Basic - - From initial inspection : Basic - Cutting board has cut marks and is no longer cleanable. At front counter sandwich station - From follow-up inspection 2024-08-26: **Time Extended**

Basic - - From initial inspection : Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. In dish area and at front counter **Corrected On-Site** - From follow-up inspection 2024-08-26: **Time Extended**

Basic - - From initial inspection : Basic - Equipment in poor repair. Make tables not holding temperature - From follow-up inspection 2024-08-26: **Time Extended**

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Salad station- ; chicken breast (51F - Cold Holding); shredded cheese (47F - Cold Holding); cut lettuce (47F - Cold Holding); hard boiled eggs (47F - Cold Holding) Pizza Station- ; shredded mozzarella (47F - Cold Holding); shredded cheese (47F - Cold Holding); cooked peppers and onions (47F - Cold Holding); roast beef (47F - Cold Holding); sliced tomatoes (47F - Cold Holding) Sandwich station -sliced ham (50F - Cold Holding); sliced turkey (50F - Cold Holding); roast beef (50F - Cold Holding); cut lettuce (50F - Cold Holding); sliced tomatoes (50F - Cold Holding); sliced cheese (50F - Cold Holding); tuna salad (50F - Cold Holding); chicken salad (50F - Cold Holding) Operator states in unit less then 2 hours. Exchanging with cold product and will utilize time control **Warning**

Basic - Cutting board has cut marks and is no longer cleanable. At front counter sandwich station

Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. In dish area and at front counter **Corrected On-Site**

Basic - Equipment in poor repair. Make tables not holding temperature

Basic - No conspicuously located ambient air temperature thermometer in holding unit. At sandwich make table

Employee Health Policies Present

Food Contact Surfaces Clean and Sanitized

Lighting Adequate; Required Shields in Place

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. sausage (49F - Cold Holding); less then 4 hours operator discarded. **Corrected On-Site**

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. eggs (124F - Hot Holding); sausage (103F - Hot Holding) from 20 minutes ago, operator re-heated to 165f . **Corrected On-Site**

Basic - Old labels stuck to food containers after cleaning.

High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. carnitas pork meat (45-48F - Cooling); walk in cooler from yesterday **Warning**

High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. mozzarella cheese (61F - Cold Holding); cooked chicken (75F - Cold Holding); grilled onions (62F - Cold Holding) from yesterday pizza cooler carnitas pork meat (45-48F - Cooling); walk in cooler from yesterday **Warning**

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. mozzarella cheese (61F - Cold Holding); cooked chicken (75F - Cold Holding); grilled onions (62F - Cold Holding) from overnight pizza cooler **Warning**

Basic - Cutting board has cut marks and is no longer cleanable./ front area **Warning**