| 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 |
out |
Employee observed to enter food service area, and wash their hands in three compartment sink basin. |
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Priority Foundation (PF) |
1 |
| 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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Flat top grill scraper was observed to be stored in designated hand washing sink on arrival to the establishment. |
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Priority Foundation (PF) |
0 |
| 08 0080-04-09-.06(3)(a)3 Handwashing sinks, properly supplied with drying devices |
out |
No paper towels were conveniently available near the designated hand sink on arrival to the facility. |
Employee immediately place a roll of paper towels at the three-compartment sink during routine inspection. |
Priority Foundation (PF) |
0 |
| 09,10,11,12 Approved Source |
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| 09,10,11,12 11 Food in good condition, safe, and unadulterated |
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| 09,10,11,12 0080-04-09-.03(2)(b)5 Food packages shall be in good condition and protect the integrity of the contents so that the food is not exposed to adulteration or potential contaminants. |
out |
Three packages of commercially prepared and unopen deli meat turkey in the retail cold holding unit near the front register was observed to swollen and bulging. |
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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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Self serve soda machine was observed to have an excessive amount of dried food residues and buildup. The underside of the makeshift cutting board had an excessive amount of dried food resides and build up. |
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Priority Foundation (PF) |
0 |
| 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 |
out |
Chicken tenders in the hot holding grab and go unit were observed to have an internal temperature of 114 degrees F. |
Person in charge voluntary removed and discard the food items reference in the violation in the trash during the routine inspection. |
Priority (P) |
1 |
| 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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Temperature Control for Safety pepperoni, in large plastic container at the bottom of the makeshift unit had an internal temperature of 51 degrees F. |
Person in charge voluntary removed and discard the food items reference in the violation in the trash during the routine inspection. |
Priority (P) |
0 |
| 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 |
Temperature control for safety, commercially prepared deli meats including ham, turkey, bologna, and hot dogs in plastic container at the bottom of the makeshift unit did not have an open/preparation date or a discard/expiration date. |
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Priority (P) |
0 |
| 21,22 0080-04-09-.03(5)(a)8 Date Marking; Discard food after 7 days at 41F |
out |
Two containers of chili in the back standing cold holding had a preparation date of September 25, 2025. |
Person in charge voluntary removed and discarded the food reference in the violation in the trash during the routine 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(2)(a) Chemicals shall be stored separate from food, utensils, equipment, and single service items |
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Fragrant air spray was observed to be stored on food preparation counter with food contact equipment and utensils. |
Person in charge voluntary removed the air spray to a designated area. |
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-.03(5)(a)1 Stored frozen foods shall be maintained frozen |
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Several cartons of Mayfield Ice cream (approx. 30 cartons) in the back standing freezer unit were observed to be soft and not hard frozen. |
Person in charge had employee voluntary remove and discard all soft and not hard frozen ice cream in this freezer into the dumpster during the routine inspection. |
Core (C) |
0 |
| 37 Personal Cleanliness |
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| 37 0080-04-09-.02(4)(c) Food employees shall wear hair restraints such as hats, hair coverings or nets, beard restraints, and clothing that covers body hair while working with exposed food. |
out |
Employee working in the food service area, actively engaged in food handling and food preparation was observed to be fascial hair with no beard restraints. Additionally, employee was observed no not have hair restraint while handling and preparing foods. |
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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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Several of the food storage containers were observed to have sticker resides on the lids. The makeshift cutting board was observed to be heavily scored. |
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Priority (P) |
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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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Top part of the makeshift unit was observed to have excessive amount of buildup and dried food residues. |
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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(2)(c)2 If the food service establishment has more than 16 seats, two restrooms must be available. |
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Food service seating areas was observed to have 20 seats, and only 1 restroom available at time of inspection. |
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Core (C) |
1 |