| 08 Adequate handwashing sinks properly supplied and accessible |
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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 (identified as hand sink #2) in food service preparation area, was not accessible with package foods stored and paperwork stored on the basin of the hand-washing sink on arrival. |
Person in charge removed foods and paperwork for hand washing sink during the routine inspection. |
Priority Foundation (PF) |
0 |
| 08 0080-04-09-.06(3)(a)3 Handwashing sinks, properly supplied with drying devices |
out |
Hand sink (identified as hand sink #2) in food service preparation area, was observed to not have paper towels available for use. |
Person in charge restocked hand sink referenced in the violation with paper towel during routine inspection. |
Priority Foundation (PF) |
2 |
| 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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Cheese shredder at the food preparation area was observed to have excessive amount of dried food residues and build up. According to Person in charge the cheese shredder was last used on Feb. 3, 2026. Plastic containers, clean and ready to use under the food preparation tables were observed to have excessive amount of buildup and dried food residues. Deli slicer plates, and guards being stored under the deli meat slicer had an excessive amount of buildup and dried food residues in the storage container. |
Person in charge removed this equipment reference in the violation to the ware washing sink for clean, rinsing and sanitizing during the routine inspection. |
Priority Foundation (PF) |
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 |
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Large food preparation bowl was observed to be sitting on top of other metal pans and dishes in the sanitizer basin. This large bowl was not fully submerged in sanitizer for minimum 30 second contact time. |
Person in charge moved large bowl to dirty side of three compartment sink for ware washing. |
Priority (P) |
0 |
| 16,17,18 cooking, reheating, cooling |
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| 16,17,18 18 Cooling time and temperature |
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| 16,17,18 0080-04-09-.03(5)(a)4(i) Cooling must occur within 2 hours from 135F to 70F and within a total of 6 hours from 135F to 41F or less. |
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Pulled chicken, in large plastic container, in walk in cold holding unit, that was prepared on February 3, 2026, was observed to have an internal temperature of 47 degrees F. Food referenced in this violation did not meet required time/temperature for cooling. |
Person in charge removed and segregated the food reference in the violation for scan out during the routine inspection. Person in charge place a " do not use" label on the food reference. |
Priority (P) |
0 |
| 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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Potato casserole, in hot holding display case was observed to have an internal temperature of 113-118 degrees F. The mash potatoes in the hot holding display unit were observed to have an internal temperature of 129-131 degrees F. |
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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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Unpasteurized (made in house) juices in large containers (8 in total), in the retail display ice station were observed to have an internal temperature of 49 to 53 degrees F. The pulled chicken in large plastic container, at the food service preparation area was observed to have an internal temperature of 55 degrees F. Leafy green salad, in the large plastic container, at the food service preparation area was observed to have internal temperature of 48 degrees F. In house assembled pizza that are wrapped and displayed for retail sale, in the open air retail display cold holding unit, were observed to have internal temperature of 48 to 51 degrees F. Reduced oxygen packaged, commercially prepared, meats in red sauce in the open air cold holding retail display unit had an internal temperature of 48-49 degrees F. Chicken salad in large plastic container, at the food service preparation area was observed to have an internal temperature of 50 degrees F. |
Person in charge voluntary removed and segregated all the food referenced in the violation for scan out in cold holding unit during the routine inspection. Person in charge place a do not use signage on these items |
Priority (P) |
3 |
| 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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Open ham, roast beef and calabrese deli meats in the deli meat display cold holding unit did not have an open/preparation or a discard/expiration date. |
Person in charge voluntary discarded these food items in the trash during the routine inspection. |
Priority (P) |
0 |
| 21,22 22 Time as a Public Health control |
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| 21,22 0080-04-09-.03(5)(a)9(ii) Time as a Public Health control- 4 hours |
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The establishment is using TPHC for breakfast sandwiches, such as bacon, egg, cheese, and sausage. The establishment had a written policy for all items under TPHC but no preparation or discard time. |
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Priority (P) |
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(5)(k) Controlling Pests including evidence of pests and eliminating their presence. |
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Rodent droppings were observed under the storage racks in the far-left hand corner of the down-stair storage. This observation was observed to be confined to this area and no adulterated foods were observed during the inspection. |
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Priority Foundation (PF) |
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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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Several metal pans were observed to be wet stacked at the drain boards of the three compartments sink in food service area. |
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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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Large cutting board in the food service area at the pizza preparation area was observed to be heavy scored. The large cutting board back food preparation area on the preparation tables were observed to be heavy scored. |
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Priority (P) |
2 |
| 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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Drawer tracks for the display cases at the deli meat case and raw meat display case were observed to have excessive amount of dried food residues and build up. Speed racks in the meat department and the switch for the dedicated chicken grinder were observed to have excessive amount of dried food residues and build up. The metal shelves in the cold holding in the back food preparation area, were observed to have excessive amount buildup and dried food residues. |
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Core (C) |
5 |