| 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 the drain hose from the facilities washing machine zip tied to the hand sink faucet, to drain in the basin of the primary hand sink next to the 3-bay sink in the back food service area. Handwash sink shall only be used for washing hands; accessible at all times. |
Management disconnected the washing machine drain hose from the hand sink during inspection. |
Priority Foundation (PF) |
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| 08 0080-04-09-.06(3)(a)3 Handwashing sinks, properly supplied with drying devices |
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There were no paper towels or drying devices observed to be available at the primary hand sink in the front food service area, due to the batteries for the automatic paper towel dispenser being dead at time of inspection. Handwashing sinks must be properly supplied with drying devices. |
Management supplied paper towels to the hand sink during inspection. |
Priority Foundation (PF) |
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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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Observed a yellow moldlike substance build-up on the inside deflector shield of the bulk Ice machine in the front food service area; not properly cleaned and sanitized. |
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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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Chili and BBQ Pork at the food service hot holding unit were observed to be 117*F and 131*F; out of the safe hot holding temperature range of 135*F and above. Product was checked with a TDA probe thermometer. |
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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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Cooked Hamburgers and Chicken patties from previous day, stored in the 2-door storage cooler were observed to not be date marked with a preparation or discard date at time of inspection. Date Marking Requirements; 6 days beyond the day of creation; exceptions are commercially made deli salads, hard cheeses, semi-soft cheeses, cultured dairy products, preserved fish, dry fermented sausages, or salt-cured products.
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Management dated product with the preparation date of 11/4/25 (previous day) 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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Observed a food container of Chili with a preparation date of 10/24/25 and a discard date of 10/30/25 and a food container of Coleslaw with a discard date of 10/3/25 stored in the 2-door storage cooler, product was past the 7-day discard requirements. Date Marking Disposition Requirements; Discard food after 7 days at 41*F. |
Management discarded referenced product during inspection. |
Priority (P) |
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| 34 Food Properly labeled |
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| 34 0080-04-09-.03(6)(b) Food Label (common name, ingredient list, allergens, quantity, name & address of manufacturer), bulk food card/sign/placard; exempt for bulk unpackaged foods portioned to co... |
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Facility is bagging Ice in house for retail sales. I observed the bagged Ice to not have the required labeling consisting of name and address of the facility. Food Label Requirements (common name, ingredient list, allergens, quantity, name & address of manufacturer), bulk food card/sign/placard; exempt for bulk unpackaged foods portioned to consumer request or made on site. |
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Priority Foundation (PF) |
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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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Observed a soiled wiping cloth stored hanging on the back food service hand sink splash guard and 2 soiled wiping cloths stored on the front food service prep tables at time of inspection. Wiping cloths must be maintained dry or held in sanitizer; free of debris; wiping cloth storage containers must be stored off the floor. |
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Core (C) |
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