| 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 |
Underside of both cutting boards were observed to excessive amount of dried food residues and build up, additionally the hot hold the cutting board had an excessive amount of build up around the knobs that hold to board in place at the hot holding unit. The large ice machine deflection shield was observed to have excessive amount black/pink residues. The self-serve soda machines were observed to have an excessive amount build and dried food residues. The self-serve slushie/icee machine was observed to have excessive amount of black residues. Two plastic containers were observed to be dirty and being stored at the makeshift unit. These containers were empty and the lettuce container had a discard date of August 26, 2025. |
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Priority Foundation (PF) |
2 |
| 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 |
Employee was observed to be engaged in sanitizing dishes. Sanitizer concentration was checked and read at 0ppm. Employee indicated that had not placed sanitizer in sanitizing basin prior to sanitizing dishes and equipment. Employee placed correct amount of sanitizer in the sanitizing basin. Sanitizer concentration was checked at 100 pm. Employee rewashed, rinsed and sanitized all dishes located at the sanitize basin drain board during the routine inspection. |
Employee placed correct amount of sanitizer in the sanitizing basin. Sanitizer concentration was checked at 100 pm. Employee rewashed, rinsed and sanitized all dishes located at the sanitize basin drain board during the routine inspection. |
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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0 |
| 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 |
Granddaddy sandwiches (two large sandwiches and one-half sandwich) in the front cold holding unit did not have a preparation or discard date. |
Person in charge voluntary removed and discarded these food reference in the violation in the trash during the routine inspection. |
Priority (P) |
4 |
| 21,22 0080-04-09-.03(5)(a)8 Date Marking; Discard food after 7 days at 41F |
out |
Deli meats being stored in red topped plastic containers in the food service walk in cold holding unit were observed to have an preparation date of August 24, 2025 at 9:24am and a discard/expiration date of August 30, 2025 at 11:59. These deli meats included ham, salami, loaf, and bologna. |
Person in charge voluntary removed and discarded these food reference in the violation in the trash during the routine inspection. |
Priority (P) |
0 |
| 33 Thermometers provided and accurate |
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0 |
| 33 0080-04-09-.04(5)(b)1 Good Repair and Calibration (Thermometers shall be accurate to plus or minus 2F) |
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Facility's food probe thermometer was observed to be 38 degrees F during verification. TDA probe thermometer was observed to be at 32-degree F at verification. |
Person in charge adjust food probe thermometer to 32 degrees during routine inspection. |
Priority Foundation (PF) |
0 |
| 38,39 wiping cloth & washing produce |
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0 |
| 38,39 38 Wiping cloths properly used and stored |
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| 38,39 0080-04-09-.03(3)(d)4 Wiping cloths shall be maintained dry or held in sanitizer; free of debris; wiping cloth storage containers are stored off the floor |
out |
Wet wiping cloths were observed to be stored outside of sanitizer above on the counter above the food service makeshift unit. |
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Core (C) |
0 |
| 40,41 Utensils |
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0 |
| 40,41 41 Utensils, equipment, and linens; stored, dried, and handled |
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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 dishes/food containers were observed to be stored unprotected and not inverted on the metal rack above the three compartment sink. |
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Core (C) |
1 |
| 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 |
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Container was observed to have an excessive amount of residues and a hole in the container. Container lid being used for the lettuce in the makeshift unit was observed to have a crack. |
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Priority (P) |
1 |
| 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 |
Excessive amount of grease and dried food residues was observed on the small counter deep fryer. An excessive amount of grease, dried food residues and build up on the top of the makeshift unit and bottom of the cold holding unit. |
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Core (C) |
2 |
| 51,52 Facilities |
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0 |
| 51,52 52 Physical facilities installed, maintained, clean |
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0 |
| 51,52 0080-04-09-.06(5)(b) Physical facilities shall be cleaned as often as necessary |
out |
Excessive amount of trash, dried food residues and build up was observed in the two back corners of the backs drink storage area near the beer cold holding unit. Fan guards in the beer cold holding unit had an excessive amount of dust. The area under the rack for the bag in the box soda syrups were observed to have an excessive amount of dried food residues and build up. The wall in the same area had an excessive amount of dried food residues and build up. |
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Core (C) |
4 |