SCHLOTZSKY'S

Observed hand sink in the bread preparation area to have no hand soap. 511-6-1.07(3)(a) - Handwashing Cleanser, Availability (Pf) (3) Numbers and Capacities.

(a) Handwashing Cleanser, Availability. Each handwashing sink or group of two adjacent handwashing sinks shall be provided with a supply of hand cleaning liquid, powder, or bar soap. Pf COS: The PIC obtained obtained hand soap for this handwashing sink.

Observed the most recent inspection report to not be posted in the facility. 511-6-1.02(1)(d) - Displaying of the Inspection Report (C)

1. The most current inspection report shall be prominently displayed in public view at all times, within fifteen feet of the front or primary public door and between five feet and seven feet from the floor and in an area where it can be read at a distance of one foot away. COS: The PIC posted the most recent inspection report as of 4/28/2026.

Observed several gaskets in the facility to be in disrepair 511-6-1.05(6)(a) - Good Repair & Proper Adjustment (C) (6) Maintenance and Operation.

(a) Good Repair and Proper Adjustment.

1. Equipment shall be maintained in a state of repair and condition that meets the requirements specified under subsections (1) and (2)of this Rule.

2. Equipment components such as doors, seals, hinges, fasteners, and kick plates shall be kept intact, tight, and adjusted in accordance with manufacturer's specifications. Note: The facility will need to have all gaskets replaced, if needed, to ensure they are easily cleanable.

Observed soil accumulation on all wire-shelving in the facility. 511-6-1.05(7)(d) - Nonfood-Contact Surfaces (C) (d) Nonfood-Contact Surfaces. Nonfood-contact surfaces of equipment shall be cleaned at a frequency necessary to preclude accumulation of soil residues. Note: The facility will need to have this shelving sanitized and establish a cleaning schedule for this equipment.

Observed the lid on the dumpster to be left open. 511-6-1.06(5)(n) - Covering Receptacles (C) (n) Covering Receptacles. Receptacles and waste handling units for refuse, recyclables, and returnables shall be kept covered:

1. Inside the food service establishment if the receptacles and units:

(i) Contain food residue and are not in continuous use; or

(ii) After they are filled; and 2. With tight-fitting lids or doors if kept outside the food service establishment. COS: EHS closed the lid to the dumpster to ensure receptacles are covered.

Water damaged ceiling tiles were observed in the kitchen and front dining area. Accumulated mold debris was observed above the mop sink. 511-6-1.07(5)(a),(b) - Good Repair, physical facilities maintained; Cleaning, Frequency & Restrictions, cleaned often enough to keep them clean (C) (5) Maintenance and Operation.

(a) Good Repair. All physical facilities shall be maintained in good repair. Note: The facility will have these areas repaired.

Observed ceiling tiles in the kitchen to be replaced with porous ceiling tiles that are not smooth and easily cleanable. Restroom tiles were seen to be the same. 511-6-1.07(2)(a) - Floor, Walls, & Ceilings, Cleanability (C) (2) Design, Construction, and Installation.

(a) Floors, Walls, and Ceilings, Cleanability. Except as specified under subsection (2)(d) of this Rule and except for antislip floor coverings or applications that may be used for safety reasons, floors, floor coverings, walls, wall coverings, and ceilings shall be designed, constructed, and installed so they are smooth and easily cleanable. Note: The facility will need to have these replaced with smooth and easily cleanable tiles.

Observed bread and pizza crust to be stored on wire-shelving that is a non-food contact surface, while touching the wall and heavy soil accumulation build-up on shelving. 511-6-1.04(1) - Safe, unadulterated and Honestly Presented (P) (1) Condition. Food shall be safe, unadulterated, and honestly presented. P COS: The PIC voluntarily discarded the bread and pizza crust. EHS educated on the importance of storing food on clean and sanitized pans to prevent contamination.

Observed no active managerial control based on the following:

2-2B Proper eating, tasting, drinking, or tobacco use 2-2D Adequate handwashing facilities supplied & accessible 3-1C Food in good condition, safe, and unadulterated 4-2A Food stored covered 4-2B Food-contact surfaces: cleaned & sanitized

Note: EHS recommends that all food employees are retrained and that the CFSM retake their ServSafe exam, since it is expiring on 7/8/2026.

Observed several reusable personal cups for food employee drinks throughout the facility in food preparation areas. 511-6-1.03(5)(k)1&2 - Eating, Drinking, or Using Tobacco (C) (k) Hygienic Practices 2. Employees shall consume food only in approved designated areas separate from food preparation and serving areas, equipment or utensil areas and food storage areas. However, drinking from a single service beverage cup with a secure lid and straw that is handled to prevent contamination of the employee’s hands, the container, exposed food, clean equipment, utensils and linens, unwrapped single-service and single-use articles will be allowed. COS: The facility moved all reusable personal cups from food service preparation areas into the office space. PIC will have employees wash hands before returning to work with food preparation.

Observed hand sink by the vegetable sink to have a non-operational paper towel dispenser, preventing proper handwashing procedures from occurring. 511-6-1.07(3)(b) - Hand Drying Provision (Pf) (b) Hand Drying Provision. Each handwashing sink or group of adjacent handwashing sinks shall be provided with:

1. Individual, disposable towels; Pf COS: The PIC obtained paper towels for food service employees to use for handwashing purposes.

Observed bread and pizza crust to be just made, while unprotected from overhead contamination. 511-6-1.04(4)(c)1(iv) - Packaged & Unpackaged Food, food stored covered(C) (iv) Except as specified under paragraph 2. of this subsection and when cooling as specified in DPH Rule 511-6-1-.04(6)(e)2.(ii), storing the food in packages, covered containers, or wrappings, except for loosely covered or uncovered containers in which food is being cooled if protected from overhead contamination. COS: The food was voluntarily discarded and food employee will cover the food to allow for protection from overhead contaminants.

Observed a mold-like substance to be on the soda dispenser nozzles. 511-6-1.05(7)(a)1 - Equipment, Food-Contact Surfaces,& Utensils (Pf) (7) Cleaning of Equipment and Utensils.

(a) Equipment, Food-Contact Surfaces, and Utensils.

1. Equipment food-contact surfaces and utensils shall be clean to sight and touch. Pf. COS: The PIC had the nozzles washed, rinsed, and sanitized to remove the mold-like substance.

Observed food employee involved in food preparation wearing a smart watch. 511-6-1.03(5)(g) - Jewelry (C) (g) Jewelry. Except for a plain ring such as a wedding band food employees may not wear jewelry including medical information jewelry on their arms and hands while preparing food. COS: The PIC immediately had the smart watch removed and the food employee rewash their hands before engaging in food preparation.

Observed the PIC to have a glove on, when EHS noticed the hand soap dispenser was not dispensing soap. The PIC showed that the dispenser was working properly by dispensing soap into their glove. Then, the PIC proceeded to rinse their glove off into the vegetable sink and not the adjacent hand sink before taking the gloves fully off to discard them. 511-6-1.04(4)(g) - Washing Fruits & Vegetables (Pf) (g) Washing Fruits and Vegetables.

1. Except as specified in paragraphs (g)2 and 3 of this subsection and except for whole, raw fruits and vegetables that are intended for washing by the consumer before consumption, raw fruits and vegetables shall be thoroughly washed in water, in a sink designated for that purpose only, to remove soil and other contaminants before being cut, combined with other ingredients, cooked, served, or offered for human consumption in ready-to-eat form. Note: The facility will need to wash, rinse, and sanitize the vegetable sink and ensure that it is only used for washing fruits/vegetables.

Observed soil accumulation on all wire-shelving in the facility. 511-6-1.05(7)(d) - Nonfood-Contact Surfaces (C) (d) Nonfood-Contact Surfaces. Nonfood-contact surfaces of equipment shall be cleaned at a frequency necessary to preclude accumulation of soil residues. Note: The facility will need to have this shelving sanitized and establish a cleaning schedule for this equipment.

Observed drain plug to be missing from the outside dumpster. 511-6-1.06(5)(o),(p) - Using Drain Plugs; Maintaining Refuse Areas (C) (o) Using Drain Plugs. Drains in receptacles and waste handling units for refuse, recyclables, and returnables shall have drain plugs in place. Note: The facility will need to obtain a replacement drain plug for the outside dumpster.

Water damaged ceiling tiles were observed in the kitchen and front dining area. Accumulated mold debris was observed above the mop sink. 511-6-1.07(5)(a),(b) - Good Repair, physical facilities maintained; Cleaning, Frequency & Restrictions, cleaned often enough to keep them clean (C) (5) Maintenance and Operation.

(a) Good Repair. All physical facilities shall be maintained in good repair.

Observed several gaskets in the facility to be in disrepair 511-6-1.05(6)(a) - Good Repair & Proper Adjustment (C) (6) Maintenance and Operation.

(a) Good Repair and Proper Adjustment.

1. Equipment shall be maintained in a state of repair and condition that meets the requirements specified under subsections (1) and (2)of this Rule.

2. Equipment components such as doors, seals, hinges, fasteners, and kick plates shall be kept intact, tight, and adjusted in accordance with manufacturer's specifications. Note: The facility will need to have all gaskets replaced, if needed, to ensure they are easily cleanable.

Observed all cutting boards to have deep grooves in them with heavy soil accumulation. 511-6-1.05(6)(b) - Cutting Surfaces (C) (b) Cutting Surfaces. Surfaces such as cutting blocks and boards that are subject to scratching and scoring shall be resurfaced if they can no longer be effectively cleaned and sanitized, or discarded if they cannot be resurfaced. Note: The facility will need to have these resurfaced and/or replaced as needed.

observed an accumulation of pink slime in the interior surface of the bulk ice machine in the main kitchen. 511-6-1.05(7)(b) - Food Contact Surfaces and Utensils - Cleaning Frequency (P, C) (b) Equipment Food-Contact Surfaces and Utensils. 5. Except when dry cleaning methods are used as specified under subsection (7)(e) of this Rule, surfaces of utensils and equipment contacting food that is not time/temperature control for safety food shall be cleaned: (iv) In equipment such as ice bins and beverage dispensing nozzles and enclosed components of equipment such as ice makers, cooking oil storage tanks and distribution lines, beverage and syrup dispensing lines or tubes, coffee bean grinders, and water vending equipment. Note: The PIC will drain, wash, rinse, and sanitize the ice machine at the end of the day.

Observed old food on clean dishware/baking equipment. 511-6-1.05(7)(a)1 - Equipment, Food-Contact Surfaces,& Utensils (Pf) (7) Cleaning of Equipment and Utensils. (a) Equipment, Food-Contact Surfaces, and Utensils.

1. Equipment food-contact surfaces and utensils shall be clean to sight and touch. Pf. COS: The PIC had the dishware/cooking equipment washed, rinsed, and sanitized.

Observed food employee involved in food preparation wearing a smart watch. 511-6-1.03(5)(g) - Jewelry (C) (g) Jewelry. Except for a plain ring such as a wedding band food employees may not wear jewelry including medical information jewelry on their arms and hands while preparing food. COS: The PIC immediately had the smart watch removed and the food employee rewash their hands before engaging in food preparation.

Observed soil accumulation on walls and dust accumulation on vents throughout the main kitchen. Observed heavy soil accumulation on food contact surfaces of cooking pans and equipment. 511-6-1.05(7)(a)2,3 - Equipment, Food/Nonfood-Contact Surfaces, and Utensils, food-contact surfaces of cooking equipment & nonfood-contact surfaces free of accumulations (C) 2. The food-contact surfaces of cooking equipment and pans shall be kept free of encrusted grease deposits and other soil accumulations. 3. Nonfood-contact surfaces of equipment shall be kept free of an accumulation of dust, dirt, food residue, and other debris. Note: The PIC will replace equipment as needed and deep clean current cooking pans and equipment. Also, the PIC will clean the walls and vents of the main kitchen and establish a cleaning schedule to maintain these nonfood contact surfaces.

Observed food items (2 bags of Italian sausage, a bag of grilled chicken and a bag of feta cheese) located in the reach in freezer to be between 48F and 50F. Owner was called and stated that the freezer was turned off around 12 noon, due to over freezing and she forgot to turn it back on. Violation was found at approximately 3:46pm. Except during preparation, cooking, or cooling, or when time is used as the public health control, time/temperature control for safety food shall be maintained at 41°F (5°C). COS: PIC voluntarily discarded all food items during the inspection.

Observed the hand sink, located in the food prep area to have no hot, water. A handwashing sink shall be equipped to provide tempered water at a temperature of at least 85ºF (29.4 ºC) through a mixing valve or combination faucet. PIC cut off cold water and placed a "DO NOT USE" sign on the sink.

Observed an accumulation of pink slime in the interior surface of soda bulk ice machine. Equipment food-contact surfaces and utensils shall be clean to sight and touch. Pf. Note: PIC will drain and wash, rinse, & sanitize interior surface of bulk ice machine at COB.

Observed Nonfood-contact surfaces of equipment shall be kept free of an accumulation of dust, dirt, food residue, and other debris. PIC to clean gaskets at COB.

Observed Nonfood-contact surfaces of equipment shall be kept free of an accumulation of dust, dirt, food residue, and other debris. PIC to clean gaskets at COB.

Water damaged ceiling tiles were observed in the kitchen. Accumulated mold debris was observed above the mop sink. 511-6-1.07(5)(a),(b) - Good Repair, physical facilities maintained; Cleaning, Frequency & Restrictions, cleaned often enough to keep them clean (C) (5) Maintenance and Operation.

(a) Good Repair. All physical facilities shall be maintained in good repair.

Upon entry into the kitchen, observed cup with no lid or straw on top of the prep top cooler. Areas designated for employees to eat, drink, and use tobacco shall be located so that food, equipment, linens, and single-service and single-use articles are protected from contamination. COS: Cup was voluntarily thrown away during the inspection.

Upon arriving into the facility on one was in charge of the kitchen.
511-6-1.03(2) - PIC present (Pf) There must be a person in charge on the premises of the food service establishment at all times.

Water damaged ceiling tiles were observed in the kitchen. Accumulated mold debris was observed above the mop sink. 511-6-1.07(5)(a),(b) - Good Repair, physical facilities maintained; Cleaning, Frequency & Restrictions, cleaned often enough to keep them clean (C) (5) Maintenance and Operation.

(a) Good Repair. All physical facilities shall be maintained in good repair.

Observed an accumulation of black debris along interior surface of soda machine nozzle and bulk ice machine. Equipment food-contact surfaces and utensils shall be clean to sight and touch. Pf. Note: PIC will drain and wash, rinse, & sanitize interior surface of bulk ice machine at COB. PIC will wash, rinse, & sanitize soda machine nozzles at COB.

Observed can opener with accumulation of food debris. Equipment food-contact surfaces and utensils shall be clean to sight and touch. Pf. Note: PIC will wash, rinse, & sanitize can opener at COB.