| 01 PIC present, Knowledgeable, Duties |
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| 01 0080-04-09-.02(1)(c) Person in charge - Duties |
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Follow up inspection included 8 repeated violations consisting of the following:
Temperature Violations
Date Marking Violations
Food Protection Violations
Pest Control Violations
Adulterated Products
Approved Food Source
Food Contact Surfaces
Non-Food Contact Surfaces.
Food service operations were observed to be conducted with no controls in relation to food safety. Food service operations were suspended.
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Priority Foundation (PF) |
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| 09,10,11,12 Approved Source |
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| 09,10,11,12 9 Food obtained from an approved source |
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| 09,10,11,12 0080-04-09-.03(2)(a) Food source complies with law; from permitted establishment; hermetically sealed container; fluid milk grade A; commercially caught fish; molluscan shellfish from I... |
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Observed numerous cakes and cookies from "Alma's cakes and cookies" made off site from an unpermitted facility for retail sale at the facility. |
Management voluntarily pulled product from shelves and discarded during inspection. |
Priority (P) |
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| 09,10,11,12 11 Food in good condition, safe, and unadulterated |
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| 09,10,11,12 0080-04-09-.03(1) Safe, Unadulterated, and Honestly Presented |
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Observed numerous packaged bread items with gnats inside the package at time of inspection. |
Management discarded product during inspection. |
Priority (P) |
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| 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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Observed ready to eat bag salads stored on top of raw chicken containers in the walk in cooler. Observed raw chicken containers stored above ready to eat produce in the walk in cooler. Raw shell eggs were observed to be stored with and above ready to eat foods in the walk in cooler. |
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Priority (P) |
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| 14 Food contact surfaces; clean and sanitized |
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| 14 0080-04-09-.04(6)(a) Food contact surfaces shall be visually clean. |
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Observed white/clear liquid build-up under the cutting board at the sandwich making prep station across from the flat top in the kitchen area. |
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Priority Foundation (PF) |
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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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Deli meat slicer and hamburger patty former were observed to have excessive amount of dried food residues on the blades, basin, push plate and patty former surfaces. The can opener blade was observed to have excessive amount of dried food residues. |
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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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Observed scrambled eggs and sausage patties with internal temperatures between 82 and 84 degrees. Items were checked using TDA verified thermometer. |
Items were voluntarily discarded at the time of inspection. |
Priority (P) |
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| 19,20 20 Cold holding temperature |
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| 19,20 0080-04-09-.03(5)(a)6(i)(II) Cold holding at 41F or less for Time/temperature control for safety foods |
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Observed food items being held above 41 degrees in the food prep cooler. Food items were checked using TDA verified thermometer. Items included: Mac N Cheese @ 47 degrees. Raw Hamburger @ 49 degrees. Sliced Tomatoes @ 49 degrees. Chili @ 49 degrees, Sliced cheese @ 49 degrees, Hot Dogs @ 49 degrees. |
items were discarded at the time of 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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Observed food containers of Chili, Mac N Cheese, Sliced vegetables, and Hot Dogs with no date marking. |
Items were discarded at the time of inspection. |
Priority (P) |
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| 21,22 0080-04-09-.03(5)(a)8 Date Marking; Discard food after 7 days at 41F |
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Observed food container of baked beans in the walk-in cooler with a discard date of May 31, 2024. |
Item was discarded at the time of inspection. |
Priority (P) |
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| 24,25 Chemical hazards |
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| 24,25 25 Chemicals identified, stored, and used |
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| 24,25 0080-04-09-.07(2)(a) Chemicals shall be stored separate from food, utensils, equipment, and single service items |
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Observed a can of spray paint stored with single service items and above food on the shelf above the food prep station. |
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Priority Foundation (PF) |
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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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Observed raw chicken stored in ice and water in food prep tub inside the walk-in cooler. |
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Priority Foundation (PF) |
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| 35,36 Pests & contamination |
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| 35,36 35 Insects, rodents, and animals not present |
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| 35,36 0080-04-09-.06(5)(k) Controlling Pests including evidence of pests and eliminating their presence. |
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Observed roaches, house flies and gnats in the food prep area at the time of inspection. |
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Priority Foundation (PF) |
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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)(e) Food shall be stored in a clean location, not exposed to contamination, at least 6 inches above the floor. Food shall not be stored in prohibited areas such as: locker/ch... |
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Observed biscuits, scrambled eggs, sausage patties and breading four to be stored on and under prep tables uncovered and unprotected. |
Items were discarded at the time of inspection. |
Core (C) |
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| 40,41 Utensils |
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| 40,41 40 In use utensils properly stored |
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| 40,41 0080-04-09-.03(3)(d)2 In use utensils for food preparation or dispensing shall be stored properly; handle above food, or in running water, and protected. |
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Observed a plastic spoon stored inside a container of Mac N Cheese at the time of inspection.
Observed a flour scoop stored on top of a bucket uncovered and unprotected. |
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Core (C) |
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| 44,45 Utensils and equipment |
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| 44,45 45 Warewashing facilities installed, maintained, and used; test strips |
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| 44,45 0080-04-09-.04(3)(b)4 Test Kits to measure concentration of sanitizing solutions. |
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Noted that there were no sanitizer test strips available at the time of inspection. |
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Priority Foundation (PF) |
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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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Observed excessive grease and debris build-up on floor behind the fryers and on the shelves under the flat top grill. |
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Core (C) |
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| 50 Toilet facilities; constructed, supplied, cleaned |
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| 50 0080-04-09-.05(5)(a)7 A toilet room used by females shall be provided with a covered receptacle for sanitary napkins. |
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Noted that there was no lid on the trash receptacle in the restroom at the time of inspection. |
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Core (C) |
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| 51,52 Facilities |
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| 51,52 52 Physical facilities installed, maintained, clean |
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| 51,52 0080-04-09-.06(5)(a) Maintained in good repair |
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Observed numerous water damaged and missing ceiling tiles in the food prep area of the facility and throughout the facility. |
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Core (C) |
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