| 01 PIC present, Knowledgeable, Duties |
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| 01 0080-04-09-.02(1)(a) Designated person in charge present |
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Observed no PIC present with food safety training or knowledge. |
Inspector provided TDA Food Safety Guide and explained sanitation and temperature control. |
Priority Foundation (PF) |
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| 06,07 Hand Hygiene |
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| 06,07 6 Hands Clean and Properly washed |
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| 06,07 0080-04-09-.02(3)(c) Wash hands immediately before engaging in food preparation including working with exposed food, clean equipment and utensils, and unwrapped single-service articles; donni... |
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Observed kitchen staff rinsing off gloved hands in 3 bay sink before resuming food prep activity |
Discussed requirement for kitchen staff to wash hands before putting on gloves prior to food prep, as well as using the hand sink for hand washing |
Priority (P) |
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| 08 Adequate handwashing sinks properly supplied and accessible |
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| 08 0080-04-09-.05(2)(e)1 Handwash sink shall only be used for washing hands; accessible at all times |
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Observed coffee cup resting in basin of hand sink in food prep area |
PIC removed cup from hand sink |
Priority Foundation (PF) |
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| 08 0080-04-09-.06(3)(a)2 Handwashing sinks, properly supplied with soap |
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Observed unisex restroom hand sink had no soap |
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Priority Foundation (PF) |
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| 08 0080-04-09-.06(3)(a)3 Handwashing sinks, properly supplied with drying devices |
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Observed no paper towels or mechanical dryer available at hand sink in unisex restroom |
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Priority Foundation (PF) |
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| 13 Food separated and protected |
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| 13 0080-04-09-.03(3)(b)1(i)(I) Raw animal foods must be kept separate from ready to eat foods at all times |
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Observed raw shell eggs stored above RTE cottage cheese and American cheese in kitchen refrigerator |
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Priority (P) |
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| 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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Observed bleach water in bucket with towel to have a concentration of <50 ppm |
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Priority (P) |
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| 24,25 Chemical hazards |
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| 24,25 25 Chemicals identified, stored, and used |
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| 24,25 0080-04-09-.07(1) Chemicals shall have identifying Information |
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Observed bleach used to sanitize food contact surfaces labeled as "Fresh Scent" |
Discussed requirement of using plain, unscented bleach for sanitizing food contact surfaces |
Priority Foundation (PF) |
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| 33 Thermometers provided and accurate |
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| 33 0080-04-09-.04(5)(b)1 Good Repair and Calibration (Thermometers shall be accurate to plus or minus 2F) |
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Observing staff had no knowledge of calibrating probe thermometers |
Inspector provided data sheet on ice water bath calibration of probe thermometers. PIC demonstrated process to clarify understanding |
Priority Foundation (PF) |
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| 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(2)(b)6 Nonfood-contact surfaces shall be designed and constructed to allow easy cleaning and to facilitate maintenance |
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Observed inner walls of ice cream novelty freezer to have excessive ice build up, rendering the surface unable to be easily cleaned |
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Core (C) |
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| 46 Non-food contact surfaces clean |
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| 46 0080-04-09-.04(6)(a)1(iii) Non-food contact surfaces shall be kept free of an accumulation of dust, dirt, food residue, and other debris. |
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Observed old food/grease accumulation on multiple surfaces in food prep area. |
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Core (C) |
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