| 08 Adequate handwashing sinks properly supplied and accessible |
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| 08 0080-04-09-.06(3)(a)2 Handwashing sinks, properly supplied with soap |
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No hand washing soak was available at the three compartment sink on arrival. |
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Priority Foundation (PF) |
1 |
| 09,10,11,12 Approved Source |
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| 09,10,11,12 9 Food obtained from an approved source |
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| 09,10,11,12 0080-04-09-.03(2)(a) Food source complies with law; from permitted establishment; hermetically sealed container; fluid milk grade A; commercially caught fish; molluscan shellfish from I... |
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Observed several different varieties of cheesecake sticks were observed to be offered for sale in the retail display cold holding units. No information was available for review on these temperature control for safety foods being offered for sale. No other information was available on the packaging. A stop sale/hold order was placed on the product at 9:43 am December 22, 2025. Several cow/beef heads were observed to be stored in the walk in cold holding unit. These cow/beef head were observed to be USDA FSIS inspected meats and according to the Person in Charge were slaughter under USDA FSIS custom exemption. Several different varieties of rusks being offered for sale along retail display areas were observed to be from an unapproved source, Jerusalem Bakery in Marietta, GA. |
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Priority (P) |
0 |
| 14 Food contact surfaces; clean and sanitized |
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| 14 0080-04-09-.04(6)(a) Food contact surfaces shall be visually clean. |
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The underside of the standing mixer had an excessive amount of build up and dried food residues. |
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Priority Foundation (PF) |
0 |
| 14 0080-04-09-.04(6)(b)1 Food contact cleaning frequency; 4 hours at ambient temperature |
out |
The wheel of the ban saw in the meat preparation area was observed to have excessive amount of dried meat residues, this is a direct food contact to the ban saw blade. |
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Priority (P) |
0 |
| 19,20 safe temperature holding |
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0 |
| 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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Meat and cheese pie/flat bread was observed to have an internal temperature of 64-degree F. This is a temperature control for safety food, and was observed to be stored at ambient temperature on the baked bread rack being offer for sale in the retail breads area. |
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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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| 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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Sliced Halal smoked turkey thigh (cooked) and sliced turkey breast, both ready to eat deli meats, did not have preparation or discard/expiration date. |
Person in charge voluntary removed and discarded these foods referenced in the violation in the trash during the routine inspection. |
Priority (P) |
0 |
| 34 Food Properly labeled |
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| 34 0080-04-09-.03(6)(a) Food identity shall be honestly presented, not misleading. Safe food handling label on raw foods that require further processing. |
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Several packaged in house and from the distributor, being offer for sale raw chicken and beef primal parts were observed to not have safe handling instructions/labels. |
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Priority Foundation (PF) |
0 |
| 34 0080-04-09-.03(6)(b) Food Label (common name, ingredient list, allergens, quantity, name & address of manufacturer), bulk food card/sign/placard; exempt for bulk unpackaged foods portioned to co... |
out |
Several repackaged food items such as olives, baklava, coconut rusks, unsweet zaatar rusks, and raw meats and poultry packaged in house were observed to not have the required information available on the package. Several of these items were observed to be missing the establishment's address, quantity, and ingredient list when applicable. |
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Priority Foundation (PF) |
0 |
| 35,36 Pests & contamination |
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| 35,36 35 Insects, rodents, and animals not present |
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| 35,36 0080-04-09-.06(2)(b)5 Outer Openings - Protected |
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Back receiving door was observed to have a gap between the bottom of the door and the door frame to the outside. |
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Core (C) |
0 |
| 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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Open boxes of whole produce were observed to be covered with a linen cloth. Several raw fish were observed to be stored outside of packages. Raw meat quarters were observed to be stored in shopping carts, in direct contact with the shopping cart. |
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Priority (P) |
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... |
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Several cardboard boxes of raw meat were observed to be stored directly on the floor in the walk in cold holding unit. Several boxes of packaged foods including dried bean/grains, temperature control for safety cheeses were observed to be stored directly on the floor in among the retail display aisles and in the retail walk in cold holding unit. |
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Core (C) |
1 |
| 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)(d)1 Cleaned and sanitized utensils are handled, displayed, or dispensed to protect from contamination of food |
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Several clean ready to use knifes were observed to be stored behind the three-compartment sink. These knifes were observed to be stored between the back of the three-compartment sink and wall. The knifes blades were observed to have direct contact with the wall. |
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Core (C) |
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| 44,45 Utensils and equipment |
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| 44,45 44 Food and Non-food contact surfaces, cleanable, designed, constructed, and used |
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| 44,45 0080-04-09-.04(1)(a) Food contact equipment surfaces shall be safe, durable, corrosion-resistant, nonabsorbent, smooth, and easily cleanable |
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The establishment is using a large wooden cutting board in the meat preparation area, the cutting board was observed to be heavy scored and in poor condition. The large white cutting board was observed to be heavy scored. |
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Priority (P) |
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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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Employee restroom did not have a self-closing door. |
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Core (C) |
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| 50 0080-04-09-.06(3)(b)2 Toilet tissue available in toilet room |
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No toilet tissue was available for use in the employee restroom. |
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Priority Foundation (PF) |
0 |
| 51,52 Facilities |
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0 |
| 51,52 52 Physical facilities installed, maintained, clean |
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| 51,52 0080-04-09-.06(5)(a) Maintained in good repair |
out |
Employee bathroom sink was observed to be in poor repair, with a section of the sink missing. Several of the ceiling titles in the meat preparation area were observed to be missing or broken. |
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Core (C) |
0 |