| 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)(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 employee donning disposable gloves to prepare customer food items without first washing hands. |
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Priority (P) |
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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 a soda can stored in the basin of the hand wash sink located in the front food prep area at the time of inspection.
-Observed chemical spray bottles stored in the basin of the hand wash sink located in the back food prep area at the time of inspection. |
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Priority Foundation (PF) |
0 |
| 08 0080-04-09-.06(3)(a)3 Handwashing sinks, properly supplied with drying devices |
out |
Noted that the hand wash sink in the back food prep area was not supplied with paper towels at the time of inspection. |
PIC refilled the paper towel dispenser at the time of inspection. |
Priority Foundation (PF) |
0 |
| 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 dried food soils/seeds on the tomato slicer unit cutting board.
- Observed excessive yellow stains on the tomato slicer unit cutting board.
- Observed excessive dried food soils on the black "Bread Forms".
All items were stored as clean and sanitized on a rack in the kitchen area at the time of inspection. |
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Priority Foundation (PF) |
3 |
| 14 0080-04-09-.04(6)(b)1 Food contact cleaning frequency; 4 hours at ambient temperature |
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-Observed dried food soils on the vegetable slicer blade from prior day's use.
-Observed excessive dried food soils on the slicer blade and slicer push plate from prior day's use.
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Priority (P) |
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| 14 0080-04-09-.04(6)(b)2 Cooking, baking equipment, and microwaves cleaning frequency; at least every 24 hours |
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Observed excessive dried food soil buildup on the interior surfaces of the microwave oven located in the front prep area at the time of inspection. |
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Priority Foundation (PF) |
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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(ii) Cooling must occur within four hours to 41°F or less from ambient temperature |
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Observed a plastic container of marinara/meatballs with internal temperatures between 45 degrees and 47 degrees at the time of inspection. The container was located in the front prep undercounter cooler. Container was placed in the undercounter prep cooler from "Hot Holding" at closing prior day and was not cooled below 41 degrees within the required 6-hour cooling time limit. Meatball temperatures were checked at approximately 10 AM during inspection on 9-25-25.
Meatballs temperature was checked internally with TDA verified food probe thermometer. |
PIC discarded the container of meatballs at the time of inspection. |
Priority (P) |
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| 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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Observed food items in the under-counter food prep cooler at the sandwich prep station area that were above the minimum cold holding temperature of 41 degrees at the time of inspection. Food items were checked internally with TDA verified food probe thermometer.
Food Items Included:
-Mini Pizzas @ 50 degrees.
-Bottled sauces @ 50 degrees.
-3 plastic containers of marinara/meatballs @ 50 degrees to 52 degrees. |
PIC discarded the food items at the time of inspection. |
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, ... |
out |
Observed multiple containers of food items in the sandwich prep station that were not date marked at the time of inspection. |
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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 items in the front sandwich prep station that were 6 days beyond the creation/discard date.
Food items included:
-Sliced black olives discard on 9-14-25.
-Sliced onions discard on 9-18-25.
-Sliced tomatoes discard on 9-20-25. |
PIC discarded food items at the time of inspection. |
Priority (P) |
0 |
| 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 a chemical spray bottle on a wall rack at the mop sink area labeled as "Sanitizer". Spray bottle content was dark blue/purple, not indicative of colorless quaternary ammonia sanitizer. |
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Priority Foundation (PF) |
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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 an open case of single serve paper sub sandwich bags stored in a cabinet under the Icee machine with oven cleaner, glass cleaner and various other toxic chemicals at the time of inspection. |
PIC relocated the sandwich bags at the time of inspection. |
Priority Foundation (PF) |
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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-.04(3)(a)1 Equipment for cooling, heating, cold holding, and hot holding food shall be sufficient in number and capacity to provide safe food temperatures. |
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Noted that the under-counter food prep cooler in the front sandwich prep area showed an internal cold holding temperature of 59 degrees at the time of inspection. |
PIC |
Priority Foundation (PF) |
1 |
| 33 Thermometers provided and accurate |
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| 33 0080-04-09-.04(2)(d)9 Temperature Measuring Devices shall be located in hot and cold holding units; easily readable |
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Noted that there was no temperature measuring device inside the front prep under counter cooler at the time of inspection. |
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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 excessive number of gnats around the garbage can located in the back prep area near the hand wash sink at the time of inspection. |
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Priority Foundation (PF) |
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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 cases of food items stored directly on the floor in the walk-in freezer at the time of inspection. |
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Core (C) |
0 |
| 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. |
out |
Observed utensil "flexible scoops" stored inside sandwich ingredients containers in the front sandwich prep station at the time of inspection. Scoops were observed to be touching the sandwich ingredients. |
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Core (C) |
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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 food preparation utensils stored on a rack as cleaned and sanitized in the back-room area that were not allowed complete air drying before being stacked/stored. "Wet Stacking" |
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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 cases of "Single Serve" plastic bowls and soda beverage cups stored directly on the floor in the storage room area at the time of inspection. |
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Core (C) |
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| 46 Non-food contact surfaces clean |
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| 46 0080-04-09-.04(6)(a)1(iii) Non-food contact surfaces shall be kept free of an accumulation of dust, dirt, food residue, and other debris. |
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-Observed sticker adhesive residue on the outside of several metal food prep pans stored as clean and sanitized on a rack in the kitchen area at the time of inspection.
-Observed dried food soils on the framework of the slicer at the time of inspection. |
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Core (C) |
3 |
| 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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Observed excessive buildup of soils inside and around the floor drains as well as floor areas at the time of inspection. |
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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(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 personal food items stored with food prep items inside the front food prep area under counter cooler at the time of inspection.
Food items included:
- 2 containers of cottage cheese.
- 1 half-gallon container of iced coffee.
- 1 container of "V8 Splash Juice".
- Bottles of commercially processed salad dressings.
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Core (C) |
0 |