| 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 could not demonstrate knowledge of food safety pertaining to proper food holding temperatures, reheating temperatures, cooking temperatures, or proper set up and use of three compartment sink at time of inspection. |
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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 employee operating cash register who then donned single service gloves and resumed food handling without 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-.06(3)(a)2 Handwashing sinks, properly supplied with soap |
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No hand soap was provided at hand wash sink in restroom at time of inspection. |
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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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Cases of raw chicken tenders were observed stored directly above canned beverages in walk-in cooler at time of inspection. |
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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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Soft serve ice cream mix in soft serve machine hoppers is out of safe holding temperature range at time of inspection; product temperature checked 48 degrees with TDA probe thermometer. Opened gallon containers of commercially processed Mayonnaise, Ranch Dressing, Blue Cheese Dressing, and Barbeque Sauce requiring refrigeration after opening were observed to be out of safe holding temperature at time of inspection; product temperatures were checked with TDA probe thermometer ranging from 84-85 degrees F, product was being stored in a non-working cooler at time of inspection. Products must be maintained at 41 degrees F or lower. |
All out of temperature products were discarded 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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Prepared mashed potatoes and macaroni & cheese stored in deli prep cooler were not date marked at time of inspection. |
Product was discarded 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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Opened commercially processed precooked BBQ Pork was observed stored in deli cooler with an opening day date mark of 10/25/2025 at time of inspection on 11/03/2025 exceeding maximum 7-day use/discard date. |
Product was discarded during inspection. |
Priority (P) |
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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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Single service food containers were observed stored on floor in storage area of facility at time of inspection. |
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Core (C) |
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| 50 Toilet facilities; constructed, supplied, cleaned |
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| 50 0080-04-09-.05(5)(a)7 A toilet room used by females shall be provided with a covered receptacle for sanitary napkins. |
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No covered waste receptacle is provided in unisex restroom at time of inspection. |
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Core (C) |
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