| 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 |
Noted that the unisex public restroom hand wash sink was not supplied with hand soap at the time of inspection. |
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Priority Foundation (PF) |
0 |
| 14 Food contact surfaces; clean and sanitized |
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| 14 0080-04-09-.04(6)(a) Food contact surfaces shall be visually clean. |
out |
Observed heavy carbon build up on the baking pans located on the storage rack above the three compartment sink. Pans were stored as clean.
Observed dried food soils on the spatulas used for the grill. Spatulas were stored as clean on the knife rack above the three-compartment sink. |
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Priority Foundation (PF) |
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 |
out |
Noted that three packs of sliced cheese in the food prep station cooler were between 49 degrees and 59 degrees at the time of inspection.
Noted that several single pack cheeses and Lunchables in the retail open air cooler were between 60 degrees and 65 degrees at the time of inspection. Item temperatures were checked with TDA verified thermometer. |
PIC discarded all items during the inspection. |
Priority (P) |
0 |
| 37 Personal Cleanliness |
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| 37 0080-04-09-.02(4)(c) Food employees shall wear hair restraints such as hats, hair coverings or nets, beard restraints, and clothing that covers body hair while working with exposed food. |
out |
Observed a food prep employee preparing food items without wearing a hair net at the time of inspection. |
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Core (C) |
0 |