| 06,07 Hand Hygiene |
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0 |
| 06,07 6 Hands Clean and Properly washed |
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| 06,07 0080-04-09-.02(3)(d) Food employees shall clean their hands in a handwashing sink |
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Observed food service employee wash their hands in the 3-bay sink. Food employees shall clean their hands in a handwashing sink. |
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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-.06(3)(a)2 Handwashing sinks, properly supplied with soap |
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There was no hand soap observed to be available at the front food service hand sink at time of inspection. Handwashing sinks must be properly supplied with soap. |
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Priority Foundation (PF) |
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| 08 0080-04-09-.06(3)(a)3 Handwashing sinks, properly supplied with drying devices |
out |
There was no paper towels or drying devices observed to be available at the back food service hand sink across from the 3 bay sink at time of inspection. Handwashing sinks must be properly supplied with drying devices. |
Management filled paper towels during inspection. |
Priority Foundation (PF) |
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| 13 Food separated and protected |
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| 13 0080-04-09-.03(3)(b)1(i)(I) Raw animal foods must be kept separate from ready to eat foods at all times |
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Observed wrapped Raw Pork stored in a food container with wrapped ready to eat BBQ Pork and Hot dogs in the upright storage cooler #2 next to the chest freezer in the back food service area. |
Management separated the raw product from the ready to eat foods during inspection. |
Priority (P) |
2 |
| 13 0080-04-09-.03(3)(b)1(i)(II) Raw animal foods must be separated by species (unless intentionally combined) |
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Observed Raw Chicken livers stored with Raw Beef in the TCS walk in cooler. |
Management separated and restacked Raw product during inspection. |
Priority (P) |
2 |
| 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 a build-up of old food residue and debris from previous days use on the vegetable slicer stored clean on the back food service storage table, not properly cleaned and sanitized. Referenced equipment has not been in use this date. Observed a build-up of a black moldlike substance on the inside food contact surface of the Frazil self-serve slushy machine nozzles at the self-service counter. |
Management moved vegetable slicer to the 3 bay sink to be rewashed and sanitized during inspection. |
Priority Foundation (PF) |
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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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Fried Chicken and fried Chicken tenders at the hot holding case were observed to be between 109*F and 130*F, out of the safe hot holding temperature range of 135*F and above. Product was checked with a TDA probe thermometer. |
Management voluntarily discarded product 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)8 Date Marking; Discard food after 7 days at 41F |
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On today's inspection date of 10/22/25, I observed a food container of sliced deli Bologna stored in the front food service 3 door storage cooler to be past the 7-day discard date with a preparation date of 10/14/25 and a discard date of 10/20/25. |
Management discarded product during inspection. |
Priority (P) |
2 |
| 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(1) Chemicals shall have identifying Information |
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Observed 3 unlabeled chemical bottles filled with unidentified chemicals on the rack above the mop sink in the back storage room. |
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Priority Foundation (PF) |
0 |