| 19,20 safe temperature holding |
in |
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0 |
| 19,20 19 Hot holding temperature |
in |
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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 |
Bone-In Chicken Wings at hot holding are not at safe holding temperature at time of inspection. Internal temperatures checked with TDA probe food thermometer ranging from 116-118 degrees F, product must be maintained at 135 degrees F or higher. |
Bone-In Chicken wings had been at hot holding for less than 1 hour at time of inspection, personnel removed and placed back in fryer, internal temperature rechecked at 194-198 degrees F after reheating for hot holding. |
Priority (P) |
0 |
| 21,22 Date & Time for food safety |
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0 |
| 21,22 21 Date Marking and Disposition |
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0 |
| 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 |
Observed three storage bags of sliced deli bologna stored in deli prep cooler that were not date marked at time of inspection. |
Personnel voluntarily discarded product during inspection. |
Priority (P) |
1 |
| 21,22 0080-04-09-.03(5)(a)8 Date Marking; Discard food after 7 days at 41F |
out |
Opened package of sliced deli roast beef was observed stored in deli prep cooler with an opening day date mark of 11/16/2025 at time of inspection on 11/26/2025 exceeding maximum 7-day use/discard time limit. |
Product was voluntarily discarded during inspection. |
Priority (P) |
0 |
| 23 Consumer Advisory for raw or undercooked foods |
in |
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0 |
| 23 0080-04-09-.03(6)(c) Consumer Advisory must be posted when Raw, Undercooked, or Not Otherwise Processed animal foods are offered for consumption. |
out |
Establishment does not have a Consumer Advisory provided for undercooked foods. Establishment offers eggs undercooked upon request. |
Store owner added Consumer Advisory statement to printed menu template for reprinting of printed menus. |
Priority Foundation (PF) |
0 |
| 37 Personal Cleanliness |
in |
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0 |
| 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 |
Deli food service employee was observed to not have hair properly restrained while preparing foods. |
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Core (C) |
0 |
| 40,41 Utensils |
in |
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0 |
| 40,41 40 In use utensils properly stored |
in |
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0 |
| 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. |
out |
In-use deli knife was observed to be stored with blade stuck between prep cooler and tabletop between use. |
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Core (C) |
0 |
| 42,43 Single service & gloves |
in |
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0 |
| 42,43 42 Single-service articles stored and used |
in |
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0 |
| 42,43 0080-04-09-.04(9)(c)1 Single-service articles protected from contamination |
out |
Wrapped single service cups were observed stored in mop sink at time of inspection. |
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Core (C) |
0 |
| 51,52 Facilities |
in |
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0 |
| 51,52 52 Physical facilities installed, maintained, clean |
in |
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0 |
| 51,52 0080-04-09-.06(5)(b) Physical facilities shall be cleaned as often as necessary |
out |
Heavy grease and dust buildup in exhaust hood filters above grill and fryer. Grease buildup on floor underneath grill and fryer. |
|
Core (C) |
0 |