| 08 Adequate handwashing sinks properly supplied and accessible |
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0 |
| 08 0080-04-09-.06(3)(a)2 Handwashing sinks, properly supplied with soap |
out |
No soap was available in the unisex restroom. |
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Priority Foundation (PF) |
2 |
| 08 0080-04-09-.06(3)(a)3 Handwashing sinks, properly supplied with drying devices |
out |
No paper towels or other drying devices were available in the unisex restroom. The firm has an air dryer in the restroom but it is not plugged in. |
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Priority Foundation (PF) |
4 |
| 08 0080-04-09-.06(3)(a)4 Handwashing aids and devices may not be provided for sinks not designated as hand sink; hand signs not provided |
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No hand washing sign was observed in the unisex restroom. The firm may print a TDA hand washing sign, purchase a hand washing sign or plaque, or create its own hand washing sign. |
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Core (C) |
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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No sanitizer was available in the firm. The inspector checked the retail shelves of the firm for bleach and none was on the shelf. An order of closure was issued for the kitchen. Additionally, the inspector found chlorine test strips with no expiration date at the bottom of the chest freezer in the ware washing room. Test strips were shown to the PIC with instructions on how to use them. The firm did not cook or prepare any food today and therefore no food had to be discarded as part of the closure. |
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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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0 |
| 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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1.) An open bottle of ketchup, 2 opened bottles of Caeser dressing, 1 opened bottle of mustard, 1 opened bottle of honey mustard dressing, and an open jar of mayonnaise all labeled "Refrigerate After Opening" were observed stored at ambient room temperature next to the hot holding table. The PIC voluntarily discarded these items. 2.) The walk in cooler was scanned with an infrared surface thermometer at 55 degrees. Milk displayed for retail sale in this cooler was probed with a state issued and calibrated thermometer with a quart of whole milk reading 63 degrees and a pint of chocolate milk reading 64 degrees. A hold order was issued for these items. |
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Priority (P) |
0 |
| 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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No thermometer was observed inside the hot holding table. No thermometer was observed inside the walk in cooler. The firm should place a thermometer to ensure that food inside will stay at or above 135 degrees. The firm should place a thermometer inside the walk in cooler to ensure food inside stays at or below 41 degrees. |
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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 |
A pool of water was observed forming in the bottom of the service cooler. The PIC states that a repair person has already been contacted to repair the service cooler. |
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Core (C) |
1 |