| 14 Food contact surfaces; clean and sanitized |
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0 |
| 14 0080-04-09-.04(6)(a) Food contact surfaces shall be visually clean. |
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Observed clean utensils stored in a drawer under the griddle/fryer area with dried food soils on them at the time of inspection. |
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Priority Foundation (PF) |
1 |
| 19,20 safe temperature holding |
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0 |
| 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 |
out |
Observed multiple food items in the upright reach-in prep cooler to have internal temperatures ranging from 48 to 56 degrees. Food items were checked internally with TDA verified thermometer. Some of the food items included:
Raw Pork Chop @ 56* F
Raw Marinated Chicken Breast @ 55* F
Sausage Links @ 57* F
Cooked Ground Beef @ 48* F
Cooked Chicken for Tacos @ 48* F |
All food items in the reach-in prep cooler were discarded at the time of inspection. |
Priority (P) |
1 |
| 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, ... |
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Observed several containers of salsa in the food prep cooler with no date marking at the time of inspection. |
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Priority (P) |
1 |
| 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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There were no thermometers observed to be available in the prep cooler, the retail reach in cooler in the backroom, or the retail coolers in the front room of the establishment at time of inspection.
The thermometer in the small food prep cooler was not functioning at the time of inspection. |
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Priority Foundation (PF) |
1 |
| 33 0080-04-09-.04(3)(b)2 Probe thermometer shall be readily accessible to check food temperatures |
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There was no probe thermometer available in the establishment at time of inspection. |
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Priority Foundation (PF) |
1 |
| 35,36 Pests & contamination |
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0 |
| 35,36 35 Insects, rodents, and animals not present |
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| 35,36 0080-04-09-.06(5)(k) Controlling Pests including evidence of pests and eliminating their presence. |
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Observed evidence of pest activity on the floor along the wall in the kitchen at the hand wash sink area at the time of inspection. |
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Priority Foundation (PF) |
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. |
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Noted that there were no chlorine test strips available at the time of inspection. |
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Priority Foundation (PF) |
3 |
| 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 |
Noted that the food prep table in the small room in the kitchen area did not have adequate lighting at the time of inspection. |
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Core (C) |
0 |