| 04,05 Hygiene |
in |
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0 |
| 04,05 4 Eating, Drinking, or Using Tobacco |
in |
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0 |
| 04,05 0080-04-09-.02(4)(a) Employees shall eat, drink, or use any form of tobacco only in designated areas |
out |
Observed employee beverages stored on a food prep rack in the kitchen prep area among packaged bread items at the time of inspection. |
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Priority (P) |
0 |
| 08 Adequate handwashing sinks properly supplied and accessible |
in |
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0 |
| 08 0080-04-09-.05(2)(e)1 Handwash sink shall only be used for washing hands; accessible at all times |
out |
Observed 3 plastic food prep sauce squeeze bottles stored in the hand wash sink basin in the food prep area at the time of inspection. |
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Priority Foundation (PF) |
0 |
| 14 Food contact surfaces; clean and sanitized |
in |
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0 |
| 14 0080-04-09-.04(6)(b)2 Cooking, baking equipment, and microwaves cleaning frequency; at least every 24 hours |
out |
Observed excessive dried food soils on the interior of the food prep microwave oven at the time of inspection.
Observed sticker residue on multiple stacks of plastic food prep pans stored as clean and sanitized on a rack above the three compartment sink. The interior food contact surfaces of the plastic prep pans were stacked as to be touching the sticker residue surfaces of the pans. |
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Priority Foundation (PF) |
1 |
| 19,20 safe temperature holding |
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0 |
| 19,20 19 Hot holding temperature |
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0 |
| 19,20 0080-04-09-.03(5)(a)6(i)(I) Hot holding at 135F or above for Time/temperature control for safety foods |
out |
Noted that the bone-in chicken wings at the retail self-serve hot holding unit had internal temperatures below the minimum hot holding temperature of 135 degrees. Chicken wing temperatures were taken internally with TDA verified food probe thermometer.
Bone-in chicken wings were noted to have internal temperatures of 116 degrees at the time of inspection. |
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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)8 Date Marking; Discard food after 7 days at 41F |
out |
Observed plastic food prep containers of sliced black olives in the food prep walk-in cooler with creation dates of 5-22-25 @ 12:31 PM. Containers were date marked for discarding on 6-21-2025 at 12:31 PM. |
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Priority (P) |
0 |
| 35,36 Pests & contamination |
in |
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0 |
| 35,36 36 Contamination prevented during food preparation, storage or display |
in |
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0 |
| 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... |
out |
Observed pastries stored on a rack in the kitchen prep area that were stored unprotected and uncovered at the time of inspection.
Observed several cases of food items stored on the floor of the deli walk-in freezer at the time of inspection. |
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Core (C) |
2 |
| 37 Personal Cleanliness |
in |
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0 |
| 37 0080-04-09-.02(4)(c) Food employees shall wear hair restraints such as hats, hair coverings or nets, beard restraints, and clothing that covers body hair while working with exposed food. |
out |
Observed employees in the food prep area working with exposed food items without wearing beard nets at the time of inspection. |
Food prep employee's donned beard nets at the time of inspection. |
Core (C) |
1 |
| 40,41 Utensils |
in |
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0 |
| 40,41 41 Utensils, equipment, and linens; stored, dried, and handled |
in |
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0 |
| 40,41 0080-04-09-.04(9)(a)1 Equipment and utensils are allowed to air-dry or used after adequate draining |
out |
Observed several stacks of plastic food prep pans stored as cleaned and sanitized on a rack above the three-compartment sink that were not allowed to air dry before being stacked, "Wet Stacking". |
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Core (C) |
0 |
| 51,52 Facilities |
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0 |
| 51,52 52 Physical facilities installed, maintained, clean |
in |
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0 |
| 51,52 0080-04-09-.06(5)(b) Physical facilities shall be cleaned as often as necessary |
out |
Observed excessive amount of trash and debris on the floor throughout the kitchen prep area at the time of inspection. |
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Core (C) |
1 |
| 51,52 0080-04-09-.06(5)(m) Maintenance tools such as brooms, mops, vacuum cleaners need to be properly stored; mops stored to air dry. |
out |
Observed multiple maintenance tools (brooms, mops, dust pans) stored on the floor in the kitchen prep area at the time of inspection. |
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Core (C) |
0 |