| 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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No designated person in charge was present during the inspection. The person spoken to during the inspection only wanted to give a first initial and no last name. This facility must always have a designated person in charge on site that is responsible for maintaining food safety practices and enforce policies such as the employee health policy. |
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Priority Foundation (PF) |
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| 01 0080-04-09-.02(1)(c) Person in charge - Duties |
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A lack of managerial control is demonstrated by 3 priority violations during this inspection. All employees need proper training on food safety processes and procedures and a designated person in charge is needed to ensure those processes and procedures are followed. |
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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)(II) Raw animal foods must be separated by species (unless intentionally combined) |
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The gizzards thawing on the drain board were observed to be leaking liquid onto the fish thawing in the 3 compartment sink. Different species of animal food must be stored and handled so as to prevent cross contamination. |
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Priority (P) |
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| 19,20 safe temperature holding |
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| 19,20 20 Cold holding temperature |
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| 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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2 racks of ribs and 2 bags of livers/gizzards that were thawing on the 3 compartment sink drain boards were probed with a state issued and calibrated thermometer with ribs at 69 degrees and livers/gizzards at 60 degrees. Items being thawed should maintain an internal temperature below 41 degrees. |
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Priority (P) |
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| 21,22 Date & Time for food safety |
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| 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, ... |
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No date marking was observed on 3 bags of creamer in the retail creamer dispenser. These bags of creamer should be date marked to discard 6 days after the date of opening. If the facility wishes to keep these creamers for longer than 7 days it may apply for a variance with the TDA through the website. |
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Priority (P) |
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| 32 Approved thawing methods |
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| 32 0080-04-09-.03(5)(a)3 Thawing shall be performed in a refrigerator (under 41F) or submerged in cold running water. |
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Improper thawing of fish, ribs and livers/gizzards was observed. Fish was observed thawing in the 3 compartment sink in a pool of water. Ribs were observed thawing on one drainboard of the 3 compartment sink. Livers/gizzards were observed thawing on the other drain board of the 3 compartment sink. Foods should be thawed overnight under refrigeration or in a cleaned and sanitized 3 compartment sink with cool RUNNING water over it. The fish was probed with a state issued and calibrated thermometer at 39 degrees. The cook moved the fish to refrigeration. |
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Core (C) |
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| 35,36 Pests & contamination |
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| 35,36 36 Contamination prevented during food preparation, storage or display |
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| 35,36 0080-04-09-.03(3)(e) Food shall be stored in a clean location, not exposed to contamination, at least 6 inches above the floor. Food shall not be stored in prohibited areas such as: locker/ch... |
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Bulk breading bins were observed stored directly on the floor in the walk in cooler. These bins should be elevated at least 6 inches from the floor. |
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Core (C) |
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