| 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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Observed food containers of open Corndogs and mini Tacos stored in the walk-in cooler to be dated for 9 days with a preparation date of 11/29/25 and a discard date of 12/7/25. Observed Chili at the self-service counter to be dated with a preparation date of 12/1/25 and a discard date of 12/8/25, which is beyond the 7-day date marking requirement. 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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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 chopped Lettuce stored in the walk-in cooler to be past the 7-day discard date with a preparation date of 11/24/25 and a discard date of 11/30/25, today's inspection date is 12/1/25. Date Marking Disposition Requirements; Discard food after 7 days at 41*F. |
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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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There was no thermometer or temperature measuring device observed to be available in the self-service retail grab n go hot holding case at time of inspection. Temperature Measuring Devices must be located in hot and cold holding units; easily readable. |
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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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Observed a basket of in store packed muffins stored on the microwave next to the primary hand sink and under the paper towel dispenser in the food service area without a divider or splash guard separating/protecting the muffins from splash back from the hand sink and water dripping from hands when pulling paper towels to dry hands. |
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Priority (P) |
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| 40,41 Utensils |
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| 40,41 41 Utensils, equipment, and linens; stored, dried, and handled |
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| 40,41 0080-04-09-.04(9)(a)1 Equipment and utensils are allowed to air-dry or used after adequate draining |
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Observed plastic food containers stored on wire rack above the 3 bay sink to be wet stacked. Equipment and utensils must be allowed to air-dry or used after adequate draining. |
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Core (C) |
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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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Observed a buildup of old food residue, spillage, and a green/gray fuzzy moldlike substance on the shelves of the retail reach in open air milk cooler. Observed a buildup of a green/black/gray moldlike substance on the knobs of the self-service Icee machine at the self-service counter; not properly cleaned and sanitized. |
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Core (C) |
0 |