| 06,07 Hand Hygiene |
in |
|
|
|
0 |
| 06,07 6 Hands Clean and Properly washed |
in |
|
|
|
0 |
| 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... |
out |
Employee was observed to wash dishes with single use gloves on and did not take off gloves to handle clean dishes. Employee was observed to handle raw animal proteins with single use gloves and did not remove single use gloves or wash their hands before moving on to handling ready to eat foods, metal containers and utensils. Employee was observed to handle top of trash can and place foods into trash and did not remove single use gloves or wash their hands. |
|
Priority (P) |
0 |
| 14 Food contact surfaces; clean and sanitized |
in |
|
|
|
0 |
| 14 0080-04-09-.04(6)(a) Food contact surfaces shall be visually clean. |
out |
Can opener blades at the food service preparation table was observed to have dried food residues and build up. |
|
Priority Foundation (PF) |
2 |
| 14 0080-04-09-.04(6)(b)1 Food contact cleaning frequency; 4 hours at ambient temperature |
out |
The meat slicer, being stored at ambient temperature, was observed to have excessive amount of dried food residues and build up under the push plate base. |
|
Priority (P) |
0 |
| 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 |
out |
Employee was observed to wash and rinse dishes and container. Employee did not sanitize dishes and containers before placing them on black rolling cart to air dry. |
|
Priority (P) |
0 |
| 16,17,18 cooking, reheating, cooling |
in |
|
|
|
0 |
| 16,17,18 18 Cooling time and temperature |
in |
|
|
|
0 |
| 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. |
out |
A mental container of rice with a preparation date of December 21, 2025, was observed to have an internal temperature of 47 to 48 degrees F. |
An employee voluntary discarded the container of food referenced in the violation during the routine inspection. |
Priority (P) |
0 |
| 19,20 safe temperature holding |
in |
|
|
|
0 |
| 19,20 19 Hot holding temperature |
in |
|
|
|
0 |
| 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 |
Thick cut pork skins in the hot holding unit near the meat department, was observed to have internal temperature of 64 degrees F. |
Person in charge voluntary removed and discarded the food referenced in violation during the routine inspection. |
Priority (P) |
0 |
| 19,20 20 Cold holding temperature |
in |
|
|
|
0 |
| 19,20 0080-04-09-.03(5)(a)6(i)(II) Cold holding at 41F or less for Time/temperature control for safety foods |
out |
Mayo in plastic container, being stored under the food preparation table, had a manufacturers instruction of "Refrigerate after opening". According to the employee the container of mayo was opened on December 21, 2025, and had an internal temperature of 61 degrees F. Two large Mexican style cheese at the deli foods retail display unit were observed to have an internal temperature of 63 to 65 degree F. |
The foods referenced in the violation were observed to be voluntary removed and discarded during the routine inspection. |
Priority (P) |
3 |
| 35,36 Pests & contamination |
in |
|
|
|
0 |
| 35,36 35 Insects, rodents, and animals not present |
in |
|
|
|
0 |
| 35,36 0080-04-09-.06(2)(b)5 Outer Openings - Protected |
out |
The back receiving entry/exit door, was observed door had a gap between the floor and the bottom of the door. |
|
Core (C) |
1 |
| 40,41 Utensils |
in |
|
|
|
0 |
| 40,41 41 Utensils, equipment, and linens; stored, dried, and handled |
in |
|
|
|
0 |
| 40,41 0080-04-09-.04(9)(a)1 Equipment and utensils are allowed to air-dry or used after adequate draining |
out |
Employee was observed to use single use paper towels to dry a squeeze container that had just being washing and rinsed at the three-compartment sink. |
|
Core (C) |
0 |
| 42,43 Single service & gloves |
in |
|
|
|
0 |
| 42,43 43 Gloves properly used |
in |
|
|
|
0 |
| 42,43 0080-04-09-.03(3)(d)5 Single-use gloves shall be used for only one task and discarded when damaged or task has changed. |
out |
Employee was observed to have two single use gloves on one hand while handling raw animal proteins and placing on flat top grill. Employee was observed to remove one single use glove, and after removing glove, handle utensils and squeeze bottle of oil. |
|
Priority (P) |
0 |
| 44,45 Utensils and equipment |
in |
|
|
|
0 |
| 44,45 44 Food and Non-food contact surfaces, cleanable, designed, constructed, and used |
in |
|
|
|
0 |
| 44,45 0080-04-09-.04(1)(a) Food contact equipment surfaces shall be safe, durable, corrosion-resistant, nonabsorbent, smooth, and easily cleanable |
out |
The meat department cutting board was observed to be heavy scored. |
|
Priority (P) |
1 |
| 47,48,49 Plumbing |
in |
|
|
|
0 |
| 47,48,49 47 Hot and cold water available |
in |
|
|
|
0 |
| 47,48,49 0080-04-09-.05(1)(c) Hot and cold running water at sinks |
out |
On arrival to the establishment at 11:04 am on December 22, 2025, the hot water at both hand washing sinks, food service and meat department, along with the hot water at the three-compartment sink had a temperature of 84 to 86 degrees F, using TDA probe thermometer. Person in charge was notified on lack of hot water, which constitutes an imminent health hazard, and was notified that all food service and meat department operations must cease immediately. An order of closure-suspension was placed on the designated areas of food service operations and meat department. |
Technician arrived at the establishment and discovered that the hot water heater was turned off. Technician turned on the water heater, and the water was re-checked, with a water temperature of 107 degrees F. The order of closure-suspension was lifted from the designated area, food service and meat department was lifted at approximately 11:45 am on December 22, 2025. |
Priority Foundation (PF) |
0 |