| 06,07 Hand Hygiene |
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0 |
| 06,07 6 Hands Clean and Properly washed |
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| 06,07 0080-04-09-.02(3)(d) Food employees shall clean their hands in a handwashing sink |
out |
Employee was observed to wash hands at mop sink during inspection. Hands are to be washed only at a hand washing sink. |
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Priority Foundation (PF) |
0 |
| 14 Food contact surfaces; clean and sanitized |
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| 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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Sanitizer solution at 3 Bay Sink is at insufficient concentration to effectively sanitize food contact equipment and utensils at time of inspection. Sanitizer concentration was tested at less than minimum requirement of 50 PPM Chlorine at time of inspection. |
Sanitizer was added and re-tested at 100 PPM Chlorine during inspection. |
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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Prepared cooked shredded chicken, Pico de Gallo, and cooked rice stored in kitchen cooler were observed to not be date marked at time of inspection. |
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Priority (P) |
0 |
| 21,22 0080-04-09-.03(5)(a)8 Date Marking; Discard food after 7 days at 41F |
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Cooked sausage with a preparation day date mark of 12/31/2025 and refried beans with a preparation day date mark of 01/06/2025 were observed stored in kitchen cooler at time of inspection on 01/14/2026. Product exceeds maximum 7-day use/discard time period. |
Product was voluntarily discarded during inspection. |
Priority (P) |
0 |
| 32 Approved thawing methods |
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| 32 0080-04-09-.03(5)(a)3 Thawing shall be performed in a refrigerator (under 41F) or submerged in cold running water. |
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Improper thawing method observed; container of frozen raw beef was observed stored sitting underneath grill area to thaw at time of inspection. |
Product temperature was checked with TDA probe thermometer at 27 degrees F and was allowed to be moved to refrigeration for thawing. |
Core (C) |
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| 33 Thermometers provided and accurate |
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| 33 0080-04-09-.04(2)(d)9 Temperature Measuring Devices shall be located in hot and cold holding units; easily readable |
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Incorrect type of thermometer observed in foodservice ingredient cooler at rear of store, thermometer is a 50–500-degree F thermometer not capable of registering refrigerated temperatures. |
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Priority Foundation (PF) |
4 |
| 40,41 Utensils |
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| 40,41 40 In use utensils properly stored |
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| 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. |
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Several containers of prepared foods in kitchen coolers were observed to have plastic spoons stored in product with handles touching product at time of inspection. |
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Core (C) |
1 |
| 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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A cracked wooden cutting board with an open seam was observed in use in kitchen area, cutting board is not easily cleanable. |
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Priority (P) |
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| 47,48,49 Plumbing |
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| 47,48,49 47 Hot and cold water available |
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| 47,48,49 0080-04-09-.05(1)(c) Hot and cold running water at sinks |
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Hot water was not available at hand wash sink in ware wash area; hot water was turned off underneath hand wash sink at time of inspection. Hot and cold water must be available at all hand washing sinks at all times. |
Hot water was restored to hand wash sink during inspection. |
Priority Foundation (PF) |
0 |