| 14 Food contact surfaces; clean and sanitized |
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0 |
| 14 0080-04-09-.04(6)(a) Food contact surfaces shall be visually clean. |
out |
Observed black and brown organic matter on the nozzles of the slurpee dispensers. |
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Priority Foundation (PF) |
0 |
| 14 0080-04-09-.04(7)(c) Hot water and/or sufficient chemical sanitizer; default time of 30 seconds in contact with utensils; see manufacture's instructions |
out |
Observed concentration of sanitizer within the three-compartment sink to be below 150 ppm per manufacturer's instructions. |
Employee drained sanitizer and mixed a new solution that was found to be at an acceptable level. |
Priority (P) |
2 |
| 19,20 safe temperature holding |
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0 |
| 19,20 20 Cold holding temperature |
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0 |
| 19,20 0080-04-09-.03(5)(a)6(i)(II) Cold holding at 41F or less for Time/temperature control for safety foods |
out |
Observed several items within the salsa cooler located on the taco bar to be above 41F when measured with inspector's probe thermometer. See 'Food Temperatures' section for specific temperatures. |
PIC voluntarily discarded affected items. |
Priority (P) |
3 |
| 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 |
Observed several items in the walk-in cooler to have use by dates of 10/5/25.
Observed chicken within the kitchen storage cooler to have a discard date of 10/6/25 9:15AM. |
PIC voluntarily discarded affected products. |
Priority (P) |
1 |
| 21,22 0080-04-09-.03(5)(a)8 Date Marking; Discard food after 7 days at 41F |
out |
Observed sliced pickles repackaged within pans to have date marking shelf life of 14 days. (10/4/25 open date, 10/18/25 use by date.) Pickle date sticker said to 'do not exceed best by date on original container.' |
PIC replaced sticker on affected products. |
Priority (P) |
0 |
| 21,22 22 Time as a Public Health control |
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0 |
| 21,22 0080-04-09-.03(5)(a)9(ii) Time as a Public Health control- 4 hours |
out |
Observed several TCS items within the hot box at the kitchen register to have discard times of 11:45 AM. This was observed at 12:43PM. |
PIC discarded affected products. |
Priority (P) |
0 |
| 37 Personal Cleanliness |
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0 |
| 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 |
out |
Observed employees wearing bracelets while actively preparing food in the kitchen and food preparation area. |
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Core (C) |
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 serving food to customers from the hotbox without appropriate hair restraints. |
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Core (C) |
0 |
| 46 Non-food contact surfaces clean |
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0 |
| 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. |
out |
Observed excess dust on fan guards in the back kitchen area.
Observed excess ice on the creamer cooler and on the retail reach in freezer cooling unit. |
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Core (C) |
0 |
| 47,48,49 Plumbing |
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0 |
| 47,48,49 48 Plumbing installed; backflow devices |
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| 47,48,49 0080-04-09-.05(2)(b)3 Air gap sufficient between water supply outlet and flood rim level |
out |
Observed insufficient airgaps underneath the three-compartment sink and the food preparation sink in the back food preparation area. |
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Priority (P) |
0 |