| 01 PIC present, Knowledgeable, Duties |
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| 01 0080-04-09-.02(1)(b) Demonstration of knowledge |
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Person in charge, Store Manager and kitchen staff were unable to demonstrate knowledge due to not being able to answer relevant food safety questions in regard to proper cooling procedures, times, and temperatures, proper hot and cold holding temperatures, and proper sanitizing practices. |
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Priority Foundation (PF) |
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| 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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Observed food service employee change tasks, handle utensils, and return to prepping ready to eat food without washing hands, only changing gloves. Wash hands immediately before engaging in food preparation including working with exposed food, clean equipment and utensils, and unwrapped single-service articles; donning gloves. |
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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)(b)1 Food contact cleaning frequency; 4 hours at ambient temperature |
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Observed the Deli Meat slicer in the food service kitchen area to have a build-up of old food residue and debris from previous days use around the blade and the top of the blade housing; not properly cleaned and sanitized. |
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Priority (P) |
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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 the sanitizer concentration in the food service sanitizer bucket to be 0 PPM when tested. |
Management emptied bucket and refilled during inspection, 200 PPM at recheck. |
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 a food container of Sausage Gravy and Sausage patties stored in the food service prep cooler to cool, to be 87*F after 2.5 hours. Product never met the required 70*F within 2 hours. Cooling must occur within 2 hours from 135*F to 70*F and within a total of 6 hours from 135*F to 41*F or less.
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Management voluntarily discarded product referenced in violation during inspection. |
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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4 Hot Dogs, 4 Tornados, 8 Roller Bites, 4 BBQ Sandwiches, 1 Cheeseburger, and 4 Corndogs at the retail grab n go hot holding case and roller grill, were observed to be between 98*F and 122*F; out of the safe hot holding temperature range of 135*F and above. |
Management voluntarily discarded product referenced in violation during inspection. |
Priority (P) |
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| 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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An open chub of Deli Bologna and Deli Pickle/Pimento loaf stored in the Deli bulk meat case were observed to not be date marked. Open Eggrolls stored in the food service walk in cooler were observed to not be date marked. Date Marking Requirements; 6 days beyond the day of creation; exceptions are commercially made deli salads, hard cheeses, semi-soft cheeses, cultured dairy products, preserved fish, dry fermented sausages, or salt-cured products. |
Management voluntarily discarded product referenced in violation during inspection. |
Priority (P) |
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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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On today's inspection date of 9/18/25 the following was observed a Deli chub of Brown Sugar Ham with a discard date of 9/14/25 and a food container of Tuna Salad with a discard date of 9/7/25 stored in the front food service bulk meat case. Observed a food container of Jalapeno/Cheddar Sausage with a discard date of 9/10/25 stored in the food service walk in cooler. Date Marking Disposition Requirements; Discard food after 7 days at 41*F. |
Management voluntarily discarded product referenced in violation during inspection. |
Priority (P) |
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| 24,25 Chemical hazards |
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| 24,25 25 Chemicals identified, stored, and used |
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| 24,25 0080-04-09-.07(2)(a) Chemicals shall be stored separate from food, utensils, equipment, and single service items |
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Observed a bottle of toxic nonfood service approved heavy duty degreaser/cleaner stored on the wash basin side of the food service 3 bay sink. |
Management removed nonfood service approved chemical during inspection. |
Priority Foundation (PF) |
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| 32 Approved thawing methods |
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| 32 0080-04-09-.03(5)(a)3 Thawing shall be performed in a refrigerator (under 41F) or submerged in cold running water. |
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Observed a box of frozen Swai fillets thawing at ambient temperature at the food service prep sink. Thawing must be performed in a refrigerator (under 41*F) or submerged in cold running water. |
Management moved product referenced in violation to walk in cooler during inspection. |
Core (C) |
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| 35,36 Pests & contamination |
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| 35,36 36 Contamination prevented during food preparation, storage or display |
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| 35,36 0080-04-09-.03(3)(c)2 Storage or display of packaged food in contact with water or ice |
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Observed condensate dripping on to packaged foods in the food service walk in cooler. Observed packaged sandwiches sitting in standing water due to condensate drainage in the retail reach in open air cooler. |
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Core (C) |
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| 40,41 Utensils |
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| 40,41 41 Utensils, equipment, and linens; stored, dried, and handled |
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| 40,41 0080-04-09-.04(9)(a)1 Equipment and utensils are allowed to air-dry or used after adequate draining |
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Observed clear food containers stored on wire rack in the 3-bay sink room to be wet stacked. Equipment and utensils are allowed to air-dry or used after adequate draining. |
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Core (C) |
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| 42,43 Single service & gloves |
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| 42,43 42 Single-service articles stored and used |
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| 42,43 0080-04-09-.04(9)(c)1 Single-service articles protected from contamination |
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Observed single service lids stored on the floor in the back storage area. |
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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(1)(a) Food contact equipment surfaces shall be safe, durable, corrosion-resistant, nonabsorbent, smooth, and easily cleanable |
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Observed a build-up of sticker residue on clear food containers stored on wire rack in the 3-bay sink room; no longer smooth and easily cleanable. Food contact equipment surfaces shall be safe, durable, corrosion-resistant, nonabsorbent, smooth, and easily cleanable. |
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Priority (P) |
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| 53 Ventilation, lighting, and designated areas used |
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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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Observed employees' personal drink, jacket, and purse stored on bag in box soda syrup in the back hallway outside of the food service door. |
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Core (C) |
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