Seasons Corner Market

Inspector notes: Per interview of staff, tongs used to grab hot foods are only washed, rinsed, and sanitized every 5-6 hours. The surfaces of equipment that contacts time/temperature control for safety (TCS) foods such as meats and cheeses must be washed, rinsed, and sanitized at least every four hours. Tongs washed, rinsed, and sanitized at the time of inspection.

Inspector notes: Tatertots were observed held at 60 degrees Fahrenheit on the counter. Time/temperature control for safety (TCS) food must be held at 41 degrees Fahrenheit or below except during preparation, cooking, or cooling. Per PIC, foods were made under 4 hours prior to inspection. Foods moved to walk-in cooler to rapidly cool.

Inspector notes: The non-food contact surfaces of the ice machine for honey dew and seasons have an accumulation of biofilm.

Inspector notes: Food was observed held at 44-49 degrees Fahrenheit in the open air cooler. Time/temperature control for safety (TCS) food must be held at 41 degrees Fahrenheit or below except during preparation, cooking, or cooling. Per person in charge food had been in the prep unit since the day prior. Food was voluntarily disposed of (see attached disposal form). All foods that were delivered an hour prior to inspection were relocated to the walk-in cooler during time of inspection. The ambient air temperature was observed at 41 degrees Fahrenheit during time of inspection. The corner section of the air cooler that is exposed to the sunlight was taken out of service during time of inspection and must not be used until it can maintain an internal food temperature of 41 degrees Fahrenheit or below. Establishment must get a shade for the window and repair/fix/adjust the open air cooler.

Inspector notes: The quaternary ammonium concentration in the sanitizing solution of the Honey Dew 3-bay sink was 100 parts per million (ppm). According to the manufacturer's use directions, the concentration of the quaternary ammonium must be 150-400 ppm.

Inspector notes: Food was observed held at 46-63 degrees Fahrenheit in the open air cooler. Time/temperature control for safety (TCS) food must be held at 41 degrees Fahrenheit or below except during preparation, cooking, or cooling. Food was voluntarily disposed of (see attached disposal form). The ambient air temperature was observed at 41 degrees Fahrenheit. Establishment must not use the open air cooler (section facing the front door) until it can maintain an internal food temperature of 41 degrees Fahrenheit or below. Open air cooler must be repaired/replaced/adjusted.

Inspector notes: Bread packaged in the food establishment, and self-serve items (southwest chicken Tornados, cheese & pepperoni Tornados, ultimate Italian sausage, and beef hot dogs) are lacking labels. Food packaged in a food establishment must be labeled with the common name of the food, a list of ingredients, the quantity of the contents, and the business name/address.

Inspector notes: Food contact surfaces of equipment/utensils (Seasons Corner Market ice machine) were observed with an accumulation of biofilm. The food contact surfaces of equipment must be clean to sight and touch. Ice was voluntarily disposed of (see attached disposal form). Ice machine must be cleaned.

Inspector notes: The non-food contact surfaces of the ice machine shield (Honey Dew area) have an accumulation of biofilm.

Inspector notes: The floor in the walk-in has an accumulation of soil residue and/or food debris. The physical facilities shall be cleaned as often as necessary to keep them clean.

Inspector notes: Food was observed stored on the floor in the walk-in cooler and walk-in freezer. Food must be stored at least 6 inches above the floor.