| 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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Employee was observed to enter the food service preparation area from outside the facility. Employee was observed to enter the food preparation area without immediately washing their hands and began handling foods and utensils. Employee did not wash their hands before engaging in food preparation and handling on entering food service preparation area. |
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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)(a) Food contact surfaces shall be visually clean. |
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The large deflection ice machine in the back storage area was observed to have excessive amount of black resides. The self-serve slushie machines were observed to have excessive amount of buildup and dried food resides. The underside of the makeshift cutting board was observed to have excessive amount of dried food residues and build up in the holes that hold the cutting board to the unit. |
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Priority Foundation (PF) |
1 |
| 19,20 safe temperature holding |
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| 19,20 20 Cold holding temperature |
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| 19,20 0080-04-09-.03(5)(a)6(i)(II) Cold holding at 41F or less for Time/temperature control for safety foods |
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Sliced bologna deli meat, chopped lettuce, and sliced tomatoes at the makeshift unit was observed to be an internal temperature of 46 to 55 degrees F. |
Person in charge voluntary discarded these food reference in the food in the trash during the routine inspection.
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Priority (P) |
1 |
| 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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Commercially prepared chili, in plastic container, sliced deli meats such as turkey, ham, and bologna in Ziplock bags and commercially prepared hot dog did not have an open/preparation date or a discard/expiration date. Person in charge indicated these food items reference were opened on September 5, 2025. |
Person in charge placed a open/preparation date of September 5, 2025 on these food items reference in the violation during the routine inspection. |
Priority (P) |
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| 30,31 Food temp controls |
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| 30,31 30 Proper cooling methods, adequate equipment for temperature control |
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| 30,31 0080-04-09-.03(5)(a)1 Stored frozen foods shall be maintained frozen |
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Long freezer at the food service preparation was observed to have a ambient temperature of 48.3 degrees F. Foods in the freezer were observed to not be stored hard frozen. |
Person in charge removed all frozen foods from this reference freezer to the back chest freezers during the routine inspection. |
Core (C) |
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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(2)(b)5 Outer Openings - Protected |
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Back entry/exit door was observed to have a gap between the bottom of the door and the floor. This door open to the outside of the facility. |
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Core (C) |
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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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Rodent dropping were observed in the back storage near the chest freezers. No adulterated or contaminated foods were observed in the facility and this observation was observed to be confined to this area. |
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Priority Foundation (PF) |
3 |
| 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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The cutting board being used at the front food service area on the makeshift unit was observed to be heavy scored on both sides. |
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Priority (P) |
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| 51,52 Facilities |
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| 51,52 52 Physical facilities installed, maintained, clean |
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| 51,52 0080-04-09-.06(5)(b) Physical facilities shall be cleaned as often as necessary |
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Walls and floor of walk in cold holding unit were food service foods are being stored had an excessive amount of buildup and dried food residues. The fan guards in the walk in cold holding unit with food service foods were observed to have excessive amount of dust. |
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Core (C) |
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| 53 Ventilation, lighting, and designated areas used |
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| 53 0080-04-09-.06(2)(b)2 Ventilation/hood system/filtration installed not to cause contamination |
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The flat top grill ventilation hood was observed to have excessive amount of grease build up. |
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Core (C) |
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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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Employee personal drinks were observed to be stored on shelf above single use food contact containers. |
Person in charge voluntary discarded these employee drinks during the routine inspection. |
Core (C) |
1 |