| 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 soiled/dirty mop heads hanging on the side of the primary hand sink in the back food service area at time of inspection. Handwash sink shall only be used for washing hands; accessible at all times. |
Management removed and disposed of mop heads during inspection. |
Priority Foundation (PF) |
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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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Observed vegetable slicer stored clean with a build-up of food residue and debris from previous days use, not properly cleaned and sanitized. Vegetable slicer has not been in use this day. Observed food containers and bowls stored clean on wire ready rack in the back food service area with a build-up of food residue and debris from previous days use. |
Management rewashed and sanitized equipment referenced in violation during inspection. |
Priority Foundation (PF) |
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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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Observed a food container of precooked Sausage patties stored in the under-counter prep cooler 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.
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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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Observed food containers of Deli Turkey, commercially prepared egg rounds, salsa, and Chicken salad past the required 7-day discard date. The discard dates were 8/28/25, 9/2/25, and 9/4/25. Date Marking Disposition Requirements; Discard food after 7 days at 41*F. |
Management discarded product referenced in violation during inspection. |
Priority (P) |
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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 fly's and gnats in the back food service area during inspection. |
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Priority Foundation (PF) |
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| 35,36 0080-04-09-.06(5)(l) Dead or trapped birds, insects, rodents, and other pests removed |
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Observed numerous dead flies on the fly strip ribbon above the prep sink in the back food service area and on the glue board attached to the Espresso machine in the front food service prep area. |
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Core (C) |
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| 35,36 0080-04-09-.06(2)(b)3 Insect control devices shall not be installed over food preparation, clean equipment, utensil, single service items. |
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Observed fly ribbon strip installed over the prep sink in the back food service area and a fly glue board on the side of the Espresso Machine in the front food service prep area. |
Management removed fly strip and glue board and discarded during inspection. |
Core (C) |
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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)(e) Food shall be stored in a clean location, not exposed to contamination, at least 6 inches above the floor. Food shall not be stored in prohibited areas such as: locker/ch... |
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Observed packaged food stored on the floor in the walk-in freezer. Observed food and coffee samples at the front entrance to the facility to be uncovered and unprotected. Food shall be stored in a clean location, not exposed to contamination, at least 6 inches above the floor. Food shall not be stored in prohibited areas such as: locker/changing room, toilet room, garbage room, mechanical room, or under sources of contamination. |
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Core (C) |
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| 38,39 wiping cloth & washing produce |
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| 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 |
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Observed soiled dirty wiping cloths stored in the clean dish drying rack with clean dishes. Wiping cloths shall be maintained dry or held in sanitizer; free of debris; wiping cloth storage containers are stored off the floor. |
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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 cups and lids stored on the floor in the back food service area. Single-service articles must be protected from contamination, stored at least 6 inches off of the floor. |
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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 numerous plastic food containers with a build-up of stickers and sticker residue, no longer smooth and easily cleanable. |
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Priority (P) |
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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)(b)4 Test Kits to measure concentration of sanitizing solutions. |
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There were no sanitizer concentration test kits observed to be available at the facility. |
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Priority Foundation (PF) |
0 |