| 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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Employee was observed to return to the food preparation area, after handling personal drinks, then handle single use food containers with single use gloves. Employee did not remove single use gloves or wash their hands on returning to food service area and before handling single use food containers. |
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Priority (P) |
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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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Ready to eat bread was observed to be stored next to raw ground beef in standing cold holding unit at the food service. Raw chicken, in metal pan, was observed to be stored on top of sauerkraut in standing cold holding unit at food service. Raw bacon was observed to be stored in Ziplock bag with cooked chili (Kim's joe). |
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Priority (P) |
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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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The can opener blade attached to the food preparation table in the food service area was observed to have an excessive amount of dried food resides and build up. The bottom of cutting boards at the makeshift unit in food service preparation were observed to have excessive amount of dried food residues and build up. |
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Priority Foundation (PF) |
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| 14 0080-04-09-.04(6)(b)1 Food contact cleaning frequency; 4 hours at ambient temperature |
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The deli meat slicer, stored at ambient temperature, in the food service area was observed to have excessive amount of dried food residues and build up from previous days use on the bottom of the guard. |
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Priority (P) |
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| 14 0080-04-09-.04(7)(c) Hot water and/or sufficient chemical sanitizer; default time of 30 seconds in contact with utensils; see manufacture's instructions |
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Sanitizer at the three-compartment sink was checked at recorded at 0 ppm. |
Person in charge manually added SK2 sanitizer to sanitizer basin and sanitizer was rechecked at 200 ppm. |
Priority (P) |
1 |
| 16,17,18 cooking, reheating, cooling |
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| 16,17,18 17 Reheating procedures for hot holding |
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| 16,17,18 0080-04-09-.03(4)(c)4 Reheating for hot holding shall be completed within 2 hours. |
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Gravy at hot holding unit was, according to the Person in Charge placed for reheating at 7 am on November 25, 2025. TDA checked internal temperature of gravy in hot holding unit at approx. 9:01 am on November 25, 2025. Internal temperature of gravy at 2 hours was 83 degrees F. |
Person in charge voluntary discarded these foods referenced in the violation in the trash during the routine inspection.
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Priority (P) |
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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(i) Cooling must occur within 2 hours from 135F to 70F and within a total of 6 hours from 135F to 41F or less. |
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Par-cooked chicken wings, smoked on November 22, 2025 had an internal temperature of 45 to 46 degrees F. |
Person in charge voluntary discard all three containers of wings in the trash during the routine 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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A container of mayo, being stored on the metal racks at ambient temperature in the food service area, had an internal temperature of 63 degrees F. The manufacturers instruction indicated "Refrigerated after opening". |
Person in charge voluntary discarded these foods referenced in the violation in the trash during the routine inspection.
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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, ... |
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Metal container of chicken wings, in standing cold holding unit at food service, did not have a preparation/cook or expiration/discard date. |
Person in charge voluntary discarded these foods referenced in the violation in the trash during the routine 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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Precooked Italian sausage, in Makeshift unit #1 at the food service preparation area, had an expiration date of November 8, 2025. Chicken salad, made in house, had a preparation date of November 11, 2025, and discard date of November 20, 2025. Kim's Joe had a preparation date of November 13, 2025, and discard/expiration date of November 21, 2025. Cooked ribs, in standing cold holding unit at food service, had a preparation date of November 14, 2025, and discard/expiration date of November 18, 2025. Sliced bologna in standing cold holding unit had a preparation date of October 30, 2025, and discard date of November 7, 2025. Sliced bologna at back standing cold holding unit, had a preparation date of November 13, 2025, and discard/expiration date of November 20, 2025. |
Person in charge voluntary discarded these foods referenced in the violation in the trash during the routine inspection.
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Priority (P) |
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| 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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No temperature measuring devices were observed to be easily readable in both ice cream chest freezers at retail. |
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Priority Foundation (PF) |
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| 35,36 Pests & contamination |
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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)(b)1 Preventing packaged and unpackaged food contamination by separation, packaging, and segregation methods |
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Pizza crust in standing freezer at food service were observed to be stored uncovered and unprotected. |
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Priority (P) |
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| 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. |
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Employee handling and engaging in food preparation was observed to have facial hair and no beard restraints. |
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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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Several wet wiping cloths were observed to be stored not fully submerged in sanitizer, in the sanitizer buckets under the food preparation counters. |
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Core (C) |
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| 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. |
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Ice scoop at the large ice machine was observed to be stored not covered and protected, this ice scoop was observed to be sitting on top of the ice machine (non-food contact surface). |
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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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Several single use food containers throughout the food service area were observed to be stored not inverted. Several boxes of single food containers were observed to be stored directly on the floor in the back storage area. |
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Core (C) |
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| 50 Toilet facilities; constructed, supplied, cleaned |
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| 50 0080-04-09-.06(2)(b)4 Toilet room shall have a self-closing tight fitting door |
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Bathroom at the top of the stairs, did not have a self-closing door. |
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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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Employee's personal drinks were observed to stored with creamers and shelf stable foods under the deli meat slicer. |
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Core (C) |
1 |