| 08 Adequate handwashing sinks properly supplied and accessible |
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0 |
| 08 0080-04-09-.06(3)(a)3 Handwashing sinks, properly supplied with drying devices |
in |
No paper towels of other single use drying devices were available in the unisex restroom. |
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Priority Foundation (PF) |
0 |
| 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 |
out |
1.) No hand washing sign was observed at the kitchen hand sink. 2.) No hand washing sign was observed in the unisex restroom. Discussed with PIC that the firm may print out signs from the TDA website, purchase their own signs, or create their own signs to place at all hand sinks. |
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Core (C) |
0 |
| 14 Food contact surfaces; clean and sanitized |
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0 |
| 14 0080-04-09-.04(6)(b)2 Cooking, baking equipment, and microwaves cleaning frequency; at least every 24 hours |
out |
Excessive dried food residue was observed in the retail microwave. Microwaves must be cleaned at least once a day but more often if needed. |
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Priority Foundation (PF) |
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, ... |
out |
1.) No date marking was observed on a pan of alfredo pasta that had been cooled down and stored in the walk in cooler. Items cooked in the firm and cooled down to reheat or sell in cold holding must be date marked to discard 6 days after the date of preparation. 2.) 2 Philly cheesesteak sandwiches, 11 BBQ rib sandwiches, and 12 Angus cheeseburgers that are all labeled "Keep Frozen" were observed thawed in the service cooler with no date marking. Items labeled "keep frozen" that are thawed in refrigeration must be date marked to discard 6 days after the date of moving to refrigeration. |
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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 |
out |
1.) No thermometer was observed inside the hot holding table. 2.) No thermometer was observed inside the service cooler next to the cash register. All hot holding and cold holding units must have thermometers inside them to monitor temperatures. |
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Priority Foundation (PF) |
0 |
| 33 0080-04-09-.04(3)(b)2 Probe thermometer shall be readily accessible to check food temperatures |
out |
No probe thermometer was available in the firm. Firm must acquire a probe thermometer to check internal temperatures of food. |
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Priority Foundation (PF) |
0 |
| 34 Food Properly labeled |
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0 |
| 34 0080-04-09-.03(6)(b) Food Label (common name, ingredient list, allergens, quantity, name & address of manufacturer), bulk food card/sign/placard; exempt for bulk unpackaged foods portioned to co... |
out |
Ice bagged on site is not labeled with the name and address of the firm. Discussed acceptable labeling methods with the PIC. |
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Priority Foundation (PF) |
1 |
| 40,41 Utensils |
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0 |
| 40,41 40 In use utensils properly stored |
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0 |
| 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. |
out |
1.) Two tongs and two serving spoon were observed stored in a plastic bucket of water next to the hot holding table. Discussed with cook that the utensils could be stored in a bucket but not in water. The cook removed the utensils and bucket to the 3 compartment sink and sanitized them during the inspection. Utensils were replaced inside the bucket without water. The ice scoop was observed uncovered and not protected from contamination on a shelf next to the ice maker. Discussed with PIC that the ice scoop should be stored covered. |
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Core (C) |
0 |
| 40,41 41 Utensils, equipment, and linens; stored, dried, and handled |
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0 |
| 40,41 0080-04-09-.04(9)(d)1 Cleaned and sanitized utensils are handled, displayed, or dispensed to protect from contamination of food |
out |
Two cleaned and sanitized cutting boards were observed stored on the faucet of the 3 compartment sink. Discussed with cook that the firm cannot stored cleaned and sanitized items on the 3 compartment sink because it presents a contamination risk. The cook moved these cutting boards to an appropriate location that was protected from contamination. |
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Core (C) |
0 |
| 44,45 Utensils and equipment |
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0 |
| 44,45 45 Warewashing facilities installed, maintained, and used; test strips |
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| 44,45 0080-04-09-.04(3)(b)4 Test Kits to measure concentration of sanitizing solutions. |
out |
No test strips were available to check sanitizer concentration in the 3 compartment sink. The firm is using bleach as a sanitizer and needs CHLORINE test strips to accurately determine sanitizer concentration. PPM should be between 50 and 100 for bleach. |
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Priority Foundation (PF) |
0 |
| 50 Toilet facilities; constructed, supplied, cleaned |
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0 |
| 50 0080-04-09-.05(5)(a)7 A toilet room used by females shall be provided with a covered receptacle for sanitary napkins. |
out |
There is no trash can in the unisex restroom. Any restroom accessible by females must have a trash can with a lid. |
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Core (C) |
3 |
| 50 0080-04-09-.06(2)(b)4 Toilet room shall have a self-closing tight fitting door |
out |
The unisex restroom door is not self closing. |
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Core (C) |
4 |
| 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)(b) Physical facilities shall be cleaned as often as necessary |
out |
Excessive spilled coffee grounds and sugar were observed in the cabinets and drawers of the beverage station. Needs to be regularly cleaned. |
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Core (C) |
4 |
| 53 Ventilation, lighting, and designated areas used |
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0 |
| 53 0080-04-09-.06(3)(c) Light Intensity shall be sufficient for cleaning where food is prepared or stored. |
out |
There is insufficient lighting over the 3 compartment sink to allow for proper cleaning. The 3 compartment sink is located next to the stove and fryers. Two light bulbs were not working in the vent hood over the stove. Replacing these may provide sufficient lighting. Otherwise another light fixture will need to be installed in this area. |
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Core (C) |
0 |