| 06,07 Hand Hygiene |
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| 06,07 6 Hands Clean and Properly washed |
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| 06,07 0080-04-09-.02(3)(c) Wash hands immediately before engaging in food preparation including working with exposed food, clean equipment and utensils, and unwrapped single-service articles; donni... |
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Observed food service employee change tasks several times, handling utensils, equipment, and cleaning without washing hands, only changing gloves. Wash hands immediately before engaging in food preparation including working with exposed food, clean equipment and utensils, and unwrapped single-service articles; donning gloves. |
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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)(b)1 Food contact cleaning frequency; 4 hours at ambient temperature |
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Observed the Deli Meat slicer in the food service kitchen area to have a build-up of old food residue and debris around the blade and the top of the blade housing; not properly cleaned and sanitized. Slicer has not been in use this day. |
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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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Hashbrown rolls at the hot holding hot bar were observed to be 111*F; out of the safe hot holding temperature range of 135*F and above. Product was checked with a TDA probe thermometer. |
Management reheated product to the correct temperature during 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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An open chub of Deli smoked Bologna and Deli Roast Beef stored in the Deli bulk meat case were observed to not be date marked. Open Rollerbites stored in the food service walk in cooler were observed to not be date marked. Food Containers of commercially prepared eggs, Cooked Mushrooms, and Beef Crumbles were observed to be dated 30 days: beyond the 7-day date marking period. Date Marking Requirements; 6 days beyond the day of creation; exceptions are commercially made deli salads, hard cheeses, semi-soft cheeses, cultured dairy products, preserved fish, dry fermented sausages, or salt-cured products.
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Management corrected dates during 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 containers of Commercially prepared Egg Squares with a discard date of 3/24/25, Cooked Mushrooms with a discard date of 3/20/25, and Sausage on a stick with a discard date of 3/25/25 to be out of date, past the discard date. Date Marking Disposition Requirements; Discard food after 7 days at 41*F. |
Management discarded product during inspection. |
Priority (P) |
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| 34 Food Properly labeled |
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| 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... |
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In store made Salads, sandwiches, pudding, and in store repackaged Cakes did not have the required labeling with ingredients. Food Label Requirements (common name, ingredient list, allergens, quantity, name & address of manufacturer), bulk food card/sign/placard; exempt for bulk unpackaged foods portioned to consumer request or made on site. |
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Priority Foundation (PF) |
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| 37 Personal Cleanliness |
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| 37 0080-04-09-.02(3)(g) Food employees shall not wear jewelry on their arms and hands while preparing food; except plain band; including medical information jewelry |
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Observed food service employees wearing watches and a ring with stones. Food employees shall not wear jewelry on their arms and hands while preparing food; except plain band; including medical information jewelry. |
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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 the ice scoop stored uncovered and unprotected on the right-side top of the bulk ice machine across from the 3 bay sink in the food service area. |
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Core (C) |
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| 44,45 Utensils and equipment |
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| 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 |
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Observed the poly cutting board at the food service sandwich prep station to be heavily scored; no longer smooth and easily cleanable. Food contact equipment surfaces shall be safe, durable, corrosion-resistant, nonabsorbent, smooth, and easily cleanable. |
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Priority (P) |
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| 53 Ventilation, lighting, and designated areas used |
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| 53 0080-04-09-.06(4)(c) Designated area for personal items shall be located so that food and equipment are protected from contamination; personal belongings properly stored |
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Observed employees' personal drinks, phone, and purse stored on bag in box soda syrup in the back hallway outside of the food service door. |
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Core (C) |
0 |