| 01 PIC present, Knowledgeable, Duties |
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| 01 0080-04-09-.02(1)(b) Demonstration of knowledge |
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Person in charge was unable to demonstrate food safety knowledge related to three compartments set up, hot holding requirements and cold holding temperature requirements. |
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Priority Foundation (PF) |
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| 02,03 Employee Health |
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| 02,03 2 Employee Health Policy and Reporting |
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| 02,03 0080-04-09-.02(2)(a) Food employees are required to report to the person in charge information about their health and activities as they relate to diseases that are transmissible through food... |
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Person in charge did not have knowledge on when to restrict and exclude employee's from working around or preparing foods. The establishment was provided a TDA Employee health and illness fact sheet during the routine inspection conducted on January 13, 2026. |
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Priority (P) |
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| 08 Adequate handwashing sinks properly supplied and accessible |
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| 08 0080-04-09-.05(2)(d)1 Handwashing Sinks located in food preparation, food dispensing, warewashing, and toilet rooms |
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The establishment does not have a handwashing sink at the compartment sink area, facility has a three-compartment sink and a designated mop sink but no hand washing sink. The establishment will need to install a designated hand washing sink at the three-compartment sink area. |
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Priority Foundation (PF) |
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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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Hand sink next to the makeshift unit and pizza oven was blocked and inaccessible for hand washing on arrival to the establishment. |
Person in charge removed standing moveable preparation table and made the hand washing sink accessible. |
Priority Foundation (PF) |
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| 14 Food contact surfaces; clean and sanitized |
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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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Vegetable chopper on the storage rack across from the three compartment sink was observed to have excessive amount of dried food residues and build up, this chopper is being stored at ambient temperature. |
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Priority (P) |
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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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Bone in chicken in the hot holding case at the grab and go was observed to have an internal temperature of 97 to 110 degrees F. |
Person in charge voluntary removed and discard the foods reference in the violation in the trash during the routine inspection. |
Priority (P) |
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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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Commercially prepared bologna/ham and cheese, snack packages; string cheese and cheeses, chicken salad and tuna salad sandwiches, and meat/cheese snack packs in the open air cold holding unit at retail, these foods items observed at an internal temperature between 50- and 64-degree F. |
Person in charge voluntary removed and discard these foods reference in the violation in the dumpster during the routine inspection. |
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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Commercially prepared chicken wings, with and without sauce, pulled pork, and pepperoni, in the bottom of the makeshift unit did not have an open/preparation date and/or a expiration/discard date. |
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Priority (P) |
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| 30,31 Food temp controls |
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| 30,31 30 Proper cooling methods, adequate equipment for temperature control |
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| 30,31 0080-04-09-.04(3)(a)1 Equipment for cooling, heating, cold holding, and hot holding food shall be sufficient in number and capacity to provide safe food temperatures. |
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Open air cold holding unit at the retail area was observed to have ambient temperature of 53.1 degree F. |
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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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No splash guards are available at the hand washing sink in the front food preparation area. No splash guards are available between the sanitizing basin of the three-compartment sink and the establishment's mop sink. The hand washing sink without splash guards is in close proximity to single use gloves and food service utensils. Additionally, the metal staging platform for the ready to eat cooked pizzas is in close proximity, less than 2 inches, from the hand washing sink basin. |
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Priority (P) |
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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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Single use coffee filters under the self-serve coffee area were observed to be stored uncovered and unprotected in the cabinet's at the coffee station. Single use pizza boxes were observed to be stored uncovered and not inverted, at the pizza preparation area. |
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Core (C) |
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| 44,45 Utensils and equipment |
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| 44,45 45 Warewashing facilities installed, maintained, and used; test strips |
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| 44,45 0080-04-09-.04(3)(b)4 Test Kits to measure concentration of sanitizing solutions. |
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The establishment was using Bleach as approved sanitizer and did not have bleach test strips available for use. |
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Priority Foundation (PF) |
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| 44,45 0080-04-09-.04(5)(a)4 Warewashing equipment shall be cleaned before use, to prevent recontamination, and at least every 24 hours if used. |
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Three compartment-sink had excessive amount of buildup in the sink basins. |
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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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Doors to unisex restrooms are not self-closing at time of inspection. |
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Core (C) |
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| 51,52 Facilities |
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| 51,52 52 Physical facilities installed, maintained, clean |
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| 51,52 0080-04-09-.06(5)(a) Maintained in good repair |
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Ceiling titles near the back right hand corner of the store were observed to be poor repair and damaged. |
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Core (C) |
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