DOMINICKS

Observed four one-gallon containers of milk (3 whole milk, 1 buttermilk) in the walk-in cooler with an expiration date of 9/25/26. Prepackaged sandwiches, eggs, infant formula, shucked oysters, milk, and time/temperature control safety foods that are labeled as "keep refrigerated" and that are for sale or service to the consumer or used as an ingredient in other foods shall be immediately discarded and shall not be sold, served, or used after the manufacturer's expiration date or the sell-by date. (P).

Observed that the facility did not have test strips for their sink sanitizer. A test kit or other device that accurately measures the concentration in mg/L (or ppm) of sanitizing solutions shall be provided. (Pf).

Observed that there was a build-up of dust and debris on and around the fan covers in the walk-in cooler. Nonfood-contact surfaces of equipment shall be kept free of an accumulation of dust, dirt, food residue, and other debris. (C).

Observed several time/temperature control for safety foods that were cold holding at temperatures above 41F. Time/temperature control for safety food shall be maintained at 41°F (5°C) or below. (P).

Observed six large, deep containers of marinara sauce that did not cool from the previous evening. Cooked time/temperature control for safety food shall be cooled: 1) within 2 hours from 135°F (57°C) to 70°F (21°C); and 2) within a total of 6 hours from 135°F (57°C) to 41°F (5°C) or below. (P).

Observed a chicken-based thickener that was date 9/14/2026 in the walk-in cooler. A food that requires datemarking shall be discarded if it exceeds 7 days, not including the time that the product is frozen. (P).

Several violations of risk factors due to lack of active managerial control. It is the responsibility of the person in charge to ensure compliance with the food code by demonstrating active managerial control within their facility. (Pf).

Observed that there was a black mold-like build-up along the baffle inside of the ice machine in the kitchen. Equipment food-contact surfaces and utensils shall be clean to sight and touch. (Pf).

Observed multiple TCS foods in the prep coolers from greater than 24 hours prior that were not date marked. Refrigerated, ready-to-eat, time/temperature control for safety foods prepared and held in a food establishment for more than 24-hours shall be clearly marked to indicate the date of prep or the date by with the food shall be consumed, sold, or discarded when held at 41°F (5°C) or below for a maximum of 7 days. The day of preparation shall be counted as Day 1. (Pf).

Observed vacuum packaged food in the freezer that was held for greater than 48 hours. The facility does not have an approved variance. Except as specified under Rule .04(6)(l), a food service establishment that packages time/temperature control for safety food using a reduced oxygen packaging method shall implement a HACCP plan that contains the information specified under Rule .02(6)(b) and (d) and that meets all other requirements of subsection .04(6)(k)2. (P, Pf).

The facility does not have a disclosure listing the major food allergen served as an ingredient in the facility. 1. If required by law, consumer warnings shall be provided. (C) 2. Food service establishment or manufacturers' dating information on foods may not be concealed or altered. (C) 3. The permit holder shall notify consumers by written notification of the presence of major food allergens as an ingredient in unpackaged food items that are served or sold to the consumer. (C).

Observed marinara cooling in deep plastic containers. The marinara did not reach 41F within 6 hours. Foods shall be cooled using one or more methods approved by the health authority (e.g., smaller batches, thinner portions, using rapid cooling equipment, stirring food in containers placed in an ice water bath, using containers that facilitate heat transfer and ice as an ingredient; placing items in the walk-in cooler or walk-in freezer partially or completely uncovered as long as the food is protected from overhead contamination). (Pf, C).

Observed that there was no handwashing signage posted at the hand sink in the bar. A sign or poster that notifies food employees to wash their hands shall be provided at all handwashing sinks used by food employees and shall be clearly visible to food employees. (C).

Observed two prep coolers that were not able to cool foods to 41F or below. See temperature log. Equipment shall be maintained in a state of repair and condition that meets the requirements specified under subsections .05(1) and .05(2) . (C).

There was a grey-brown mold-like bulid-up over the surface of the fan covers in the walk-in cooler and along the area immediately around and above the fan covers. Observed that there was encrusted food and debris covering two food racks that were stored with clean dishes. Nonfood-contact surfaces of equipment shall be kept free of an accumulation of dust, dirt, food residue, and other debris. (C).

Observed that there was a build-up of dust and debris around the ceiling vents in the kitchen. The kitchen ceiling vents were also covered in rust. All physical facilities shall be maintained in good repair and shall be cleaned as often as necessary to keep them clean and by methods that prevent contamination of food products. (C).

Observed a gap of approximately 1/4 in x 6 inches between doors in the kitchen that open directly to the outside. Outer openings of a food service establishment shall be protected against the entry of insects and rodents by: 1) filling or closing holes and other gaps along floors, walls, and ceilings; (C) 2) closed, tight-fitting windows; (C) and 3) solid self-closing, tight-fitting doors. (C).