| 01 PIC present, Knowledgeable, Duties |
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| 01 0080-04-09-.02(1)(c) Person in charge - Duties |
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Due to number of violations, no managerial control could be observed in firm. |
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Priority Foundation (PF) |
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| 08 Adequate handwashing sinks properly supplied and accessible |
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| 08 0080-04-09-.05(2)(e)1 Handwash sink shall only be used for washing hands; accessible at all times |
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Observed food strainer to be in hand sink basin at start of inspection. |
Deli employee moved strainer. |
Priority Foundation (PF) |
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| 14 Food contact surfaces; clean and sanitized |
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| 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 |
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Observed sanitizer bottle to have a PPM of below 100 when tested with inspectors test strips.
Observed deli employee running sanitizer water over utensils, not letting for proper contact time for sanitizing. |
Firm added more sanitizer to bottle and retested to proper PPM
PIC had deli employee properly sanitize food contact dishes. |
Priority (P) |
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| 16,17,18 cooking, reheating, cooling |
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| 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. |
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Observed chicken soup dish to be sitting on prep table for cooling. Internal temperature of soup was 110 degrees when checked with inspectors probe thermometer. No time could be determined when soup was made start of cooling process. Inspector discussed proper way for cooling food items. |
PIC voluntarily discarded chicken soup dish. |
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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Observed multiple items in chicken hotbox to have internal temperatures below 135 degrees F when checked with inspectors probe thermometer. Items included chicken wings at 110-126 degrees F, Chicken tenders with internal temperatures of 117 degrees F, |
PIC voluntarily discarded all out of temperature food items. |
Priority (P) |
2 |
| 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)8 Date Marking; Discard food after 7 days at 41F |
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Observed sliced ham, turkey, and bologna to be held longer than 7 days. Items had an open date of 10/8/2025. |
PIC voluntarily discarded all out of date items. |
Priority (P) |
3 |
| 23 Consumer Advisory for raw or undercooked foods |
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| 23 0080-04-09-.03(6)(c) Consumer Advisory must be posted when Raw, Undercooked, or Not Otherwise Processed animal foods are offered for consumption. |
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Observed no consumer advisory for in-house made ceviche using raw shrimp. |
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Priority Foundation (PF) |
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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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Observed dessert items made from Sweet Blessings Bakery without proper labeling for TFFA. |
Inspector pulled dessert items and placed in walk in cooler until proper labeling can be observed. |
Priority Foundation (PF) |
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| 35,36 Pests & contamination |
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| 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. |
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Observed numerous amount of gnats around produce sections of retail sales floor. |
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Priority Foundation (PF) |
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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 several scoops with no handles to be stored in dried food bins. |
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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(2)(b) All multiuse equipment must be cleanable including food contact, CIP, lacking "V" threads, oil filtering, can openers, nonfood contact, shelving, and ventilation hoods |
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Observed excessive ice build up on novelty ice cream freezers making the surface no longer cleanable. |
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Priority Foundation (PF) |
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| 44,45 45 Warewashing facilities installed, maintained, and used; test strips |
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| 44,45 0080-04-09-.04(3)(a)2 Warewashing sink must have 3 compartments and be adequately sized for equipment being washed |
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Observed firm to not have and sink stoppers to fill sink basins for proper sanitizing. |
PIC had employee obtain sink stoppers from store. |
Priority Foundation (PF) |
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| 44,45 0080-04-09-.04(3)(b)4 Test Kits to measure concentration of sanitizing solutions. |
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Observed firm to not have test strips. |
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Priority Foundation (PF) |
2 |