| 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 |
Observed food service employee on numerous occasions leave prep area touching door, handle label machine, writing in logbook, and return to prepping foods and handling utensils while only changing gloves, food service employee never washed hands during glove changes during inspection. Must Wash hands immediately before engaging in food preparation including working with exposed food, clean equipment and utensils, and unwrapped single-service articles, and donning gloves. |
|
Priority (P) |
1 |
| 14 Food contact surfaces; clean and sanitized |
in |
|
|
|
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 |
Observed sanitizer concentration to show 0 ppm when tested at time of inspection. |
Management drained and reran sanitizer during inspection, 300 ppm at recheck. |
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 |
Pepperoni Pizza at the retail grab n go self-service case was observed to be between 117*F and 127*F, out of the safe hot holding temperature range of 135*F and above. |
Management discarded referenced product during inspection. |
Priority (P) |
0 |
| 21,22 Date & Time for food safety |
in |
|
|
|
0 |
| 21,22 21 Date Marking and Disposition |
in |
|
|
|
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 cold brew Coffee with Milk as an ingredient at the self-service counter to be over dated beyond the 7-day date marking period with a preparation date of 1/16/26 and a discard date of 2/15/26. Date Marking Regulation 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. Observed two opened 1/2-gallon containers of coffee creamer and one opened 1/2-gallon container of Skim Milk to be dated beyond the manufacturers best by date. The two 1/2-gallon creamers were observed to have a manufacturing best by date of 1/20/26 but were dated by the facility with a discard date of 1/23/26. Observed the opened 1/2-gallon Skim Milk to have a manufacturing best by date of 1/14/26 but was dated by the facility with a discard date of 1/16/26, referenced product cannot be dated beyond the manufacturers best by date. |
|
Priority (P) |
2 |
| 21,22 0080-04-09-.03(5)(a)8 Date Marking; Discard food after 7 days at 41F |
out |
On today's inspection date of 1/16/26, I observed 3 open containers of Milk at the self-service counter to be past the 7-day discard date with discard dates of 1/7/26, 1/14/26, and 1/15/26. Date Marking Disposition Requirements; Discard food after 7 days at 41*F. |
Management discarded product referenced in violation during inspection. |
Priority (P) |
1 |
| 35,36 Pests & contamination |
in |
|
|
|
0 |
| 35,36 36 Contamination prevented during food preparation, storage or display |
in |
|
|
|
0 |
| 35,36 0080-04-09-.03(3)(e) Food shall be stored in a clean location, not exposed to contamination, at least 6 inches above the floor. Food shall not be stored in prohibited areas such as: locker/ch... |
out |
Observed a food container of BBQ Rib Patties stored in the food service undercounter freezer to be uncovered and unprotected. Food must be stored in a clean location, not exposed to contamination, at least 6 inches above the floor. Food must not be stored in prohibited areas such as locker/changing room, toilet room, garbage room, mechanical room, or under sources of contamination. |
Management covered referenced product during inspection. |
Core (C) |
2 |
| 40,41 Utensils |
in |
|
|
|
0 |
| 40,41 40 In use utensils properly stored |
in |
|
|
|
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 |
Observed in use food spoon/scoop stored in a food container of grilled Chicken laying down with the handle in contact with the food at the Pizza making prep station at time of inspection. |
|
Core (C) |
0 |
| 53 Ventilation, lighting, and designated areas used |
in |
|
|
|
0 |
| 53 0080-04-09-.06(2)(b)1 Light bulbs shall be shielded or shatter-resistant over food preparation or storage. |
out |
Observed a light bulb in the retail hot holding grab n go self-service case at the food service counter to be peeling, no longer shielded and shatter proof. |
|
Core (C) |
0 |