| 08 Adequate handwashing sinks properly supplied and accessible |
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0 |
| 08 0080-04-09-.06(3)(a)3 Handwashing sinks, properly supplied with drying devices |
out |
No accessible paper towels at the hand washing sink in the produce preparation area. |
Person in charge restocked paper towels during routine inspection.
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Priority Foundation (PF) |
1 |
| 16,17,18 cooking, reheating, cooling |
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0 |
| 16,17,18 18 Cooling time and temperature |
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| 16,17,18 0080-04-09-.03(5)(a)4(i) Cooling must occur within 2 hours from 135F to 70F and within a total of 6 hours from 135F to 41F or less. |
in |
Pulled chicken in large container being stored on the food service preparation table was observed to have an internal temperature, checked in several areas of the container of 44.5 to 48.7. According to the employee this chicken was cooked on March 17, 2025, after cooling down the chicken was pulled and place in the walk in cold holding unit overnight. Pulled chicken referenced in the violation did not meet the time and temperature requirements for cooling from 135 degrees F to 41 degrees F within the allowed 6 hours total time. |
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Priority (P) |
0 |
| 21,22 Date & Time for food safety |
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0 |
| 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, ... |
out |
Hard boiled eggs, made in house not commercially prepared, did not have a preparation or discard expiration date. According to an employee and preparation logs these hard boil eggs were make on March 15, 2025. Cooked carrots and onion in the walk in cold holding unit of the food service were observed to not have a preparation or discard/expiration date. According to the employee these cooked carrots and onions were cooked and placed into the walk in cold holding unit on March 17, 2025. |
Person in charge labeled preparation date for these items based on production records during the routine inspection. |
Priority (P) |
1 |
| 34 Food Properly labeled |
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0 |
| 34 0080-04-09-.03(6)(b) Food Label (common name, ingredient list, allergens, quantity, name & address of manufacturer), bulk food card/sign/placard; exempt for bulk unpackaged foods portioned to co... |
out |
In house made pizza for take and bake and being offer for sale at the retail cold holding display area were observed to not have list of ingredients. |
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Priority Foundation (PF) |
0 |
| 35,36 Pests & contamination |
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0 |
| 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. |
out |
Rodent dropping were observed in back storage area along the walls under the metal and rolling racks. No adulterated foods were observed in areas of the facility. This observation was observed to be confined to the area of observation. |
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Priority Foundation (PF) |
0 |
| 35,36 36 Contamination prevented during food preparation, storage or display |
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| 35,36 0080-04-09-.03(3)(b)1 Preventing packaged and unpackaged food contamination by separation, packaging, and segregation methods |
out |
Several sheet pans and several containers of prepared ready to eat foods in the food service walk in cold holding unit were observed to be stored uncovered and unprotected. These foods included cut vegetables, carrots and onions, and red sauce. |
Person in charge covered the food referenced in the violation during the routine inspection. |
Priority (P) |
0 |
| 40,41 Utensils |
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0 |
| 40,41 41 Utensils, equipment, and linens; stored, dried, and handled |
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| 40,41 0080-04-09-.04(9)(a)1 Equipment and utensils are allowed to air-dry or used after adequate draining |
out |
Several of the large white containers in the food service area across from the automatic dish machine were observed to be store wet stacked. |
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Core (C) |
0 |
| 40,41 0080-04-09-.04(9)(d)1 Cleaned and sanitized utensils are handled, displayed, or dispensed to protect from contamination of food |
out |
Several clean ready to use containers in the produce department were observed to be stored not inverted. These containers were observed to be stored on the metal rack above the three-compartment sink. |
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Core (C) |
0 |
| 44,45 Utensils and equipment |
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0 |
| 44,45 44 Food and Non-food contact surfaces, cleanable, designed, constructed, and used |
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| 44,45 0080-04-09-.04(1)(a) Food contact equipment surfaces shall be safe, durable, corrosion-resistant, nonabsorbent, smooth, and easily cleanable |
out |
Cutting boards on the makeshift food preparation in the food service area were observed to be heavy scored. The green and small white cutting board in the produce department were observed to be heavy scored and stained. |
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Priority (P) |
0 |