Grab & Go Food Mart

Inspector notes: In the walk in cooler, observed opened packages of hot dogs, brisket and mac and cheese without date marks. PIC stated the foods had been opened more than 24 hours prior. All RTE/TCS foods past 7 days of preparation were discarded by PIC at the time of inspection. RTE/TCS foods requiring date marking must be date marked within 24 hours and sold or discarded after 7 days (including the day it was made as day 1). Since the foods were also improperly cold-held, the PIC voluntarily discarded the undated foods (see violation #22.)

Inspector notes: No CFPM onsite at the time of inspection. Certified Food Protection Manager (CFPM) is required to be on the premises during all hours of operation

Inspector notes: Observed multiple TCS foods holding below 135*F including pizza slices at 106-118*F, various breakfast sandwiches from 105-112*F, hot dogs between 107-122*F and a taquito at 120*F. Observed the pizza and sandwich warmer set to 135*F air temp at 137*F when measured with a min/max thermometer. Observed the one set of hot dog rollers turned off and the back set of rollers on the "1" setting, 3 notches below the "hold" temperature ranges (4-6). Except during preparation, cooking, cooling or when time is used as a control all TCS foods must be maintained at 135°F or above. PIC stated all foods had been in the warmers for 3-4 hours. All TCS foods improperly hot held were discarded by PIC at time of inspection. Advised PIC to properly reheat foods and hold on warmer settings to maintain temperatures at 135*F and above

Inspector notes: No paper towels observed in the employee restroom or hand sink near soda fountain. Handwash sinks must be supplied with hot water of at least 100°F, soap and an approved hand drying provision at all times. Facilities must be maintained in a condition that promotes handwashing. PIC provided hand drying provision for handwash sink at time of inspection

Inspector notes: No CFPM onsite at the time of inspection. Certified Food Protection Manager (CFPM) is required to be on the premises during all hours of operation

Inspector notes: No paper towels observed in the employee restroom or hand sink near the 3 comp sink. Handwash sinks must be supplied with hot water of at least 100°F, soap and an approved hand drying provision at all times. Facilities must be maintained in a condition that promotes handwashing. PIC provided hand drying provision for handwash sink at time of inspection

Inspector notes: Establishment is using chlorine sanitizer for food contact surfaces but does not have chemical test strips to verify concentration (50-100ppm for chlorine sanitizer). Test strips are required for any sanitizers used with food contact surfaces. PIC purchased sanitizer test strips at the time of inspection