| 02,03 Employee Health |
in |
|
|
|
0 |
| 02,03 2 Employee Health Policy and Reporting |
in |
|
|
|
0 |
| 02,03 0080-04-09-.02(2)(a) Food employees are required to report to the person in charge information about their health and activities as they relate to diseases that are transmissible through food... |
out |
Designed person in charge did not have knowledge of when to restrict and exclude employees from working around food. Provide a TDA fact sheet to Designated person in charge during routine inspection. |
|
Priority (P) |
0 |
| 04,05 Hygiene |
in |
|
|
|
0 |
| 04,05 4 Eating, Drinking, or Using Tobacco |
in |
|
|
|
0 |
| 04,05 0080-04-09-.02(4)(a) Employees shall eat, drink, or use any form of tobacco only in designated areas |
out |
Employee's personal drink was observed to stored over makeshift unit over the cutting board were foods being prepared. Employee's personal drink was observed above the large ice machine in the back storage area. |
Employee removed employee drinks to designated area during the inspection.
|
Priority (P) |
1 |
| 19,20 safe temperature holding |
in |
|
|
|
0 |
| 19,20 20 Cold holding temperature |
in |
|
|
|
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 |
Raw chicken tenders in walk in cold holding unit had an internal temperature of 46 to 47 degrees F. Sliced cheese in metal container in walk in cold holding unit had internal temperature of 51 degrees F Spicy and garlic honey sauces that indicated per MFG instructions to "keep refrigerated after opening" were observed to have internal temperature of 77 degree F. |
Person in charge voluntary discarded these foods referenced in the violation in the trash during the inspection. |
Priority (P) |
0 |
| 30,31 Food temp controls |
in |
|
|
|
0 |
| 30,31 30 Proper cooling methods, adequate equipment for temperature control |
in |
|
|
|
0 |
| 30,31 0080-04-09-.04(3)(a)1 Equipment for cooling, heating, cold holding, and hot holding food shall be sufficient in number and capacity to provide safe food temperatures. |
out |
Ambient temperature of walk in cold holding unit was 48.6 to 50.1 degrees F. TCS foods were observed to be stored in this walk in cold holding unit. |
|
Priority Foundation (PF) |
0 |
| 34 Food Properly labeled |
in |
|
|
|
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 being bagged, in house and being offered for sale in freezer unit outside entry door did not have proper information such as name and address of the facility. |
|
Priority Foundation (PF) |
0 |
| 42,43 Single service & gloves |
in |
|
|
|
0 |
| 42,43 42 Single-service articles stored and used |
in |
|
|
|
0 |
| 42,43 0080-04-09-.04(9)(c)1 Single-service articles protected from contamination |
out |
Several single use cups at the self-serve drink station were observed to be stored uncovered and unprotected. Single use food boats at the hot holding station were observed to be stored uncovered and not protected. |
|
Core (C) |
2 |
| 44,45 Utensils and equipment |
in |
|
|
|
0 |
| 44,45 44 Food and Non-food contact surfaces, cleanable, designed, constructed, and used |
in |
|
|
|
0 |
| 44,45 0080-04-09-.04(1)(a) Food contact equipment surfaces shall be safe, durable, corrosion-resistant, nonabsorbent, smooth, and easily cleanable |
out |
Makeshift cutting board in food preparation area was observed to be heavy scored. The handles of the knifes being stored on top of the makeshift unit were observed to be in poor repair and not cleanable. |
|
Priority (P) |
0 |
| 44,45 45 Warewashing facilities installed, maintained, and used; test strips |
in |
|
|
|
0 |
| 44,45 0080-04-09-.04(3)(b)4 Test Kits to measure concentration of sanitizing solutions. |
out |
Facility did not have Quat test strips for sanitizer available for use during the inspection. |
|
Priority Foundation (PF) |
0 |
| 47,48,49 Plumbing |
in |
|
|
|
0 |
| 47,48,49 47 Hot and cold water available |
in |
|
|
|
0 |
| 47,48,49 0080-04-09-.05(1)(c) Hot and cold running water at sinks |
out |
Hot water was observed to be turned off at the hand washing sink in the food preparation area next to the three compartment sink on arrival to the facility. Person in charge turned the hot water back on at the source under the hand washing sink at time of the observation. Hot water was available at the three compartment sink and in the restrooms. |
|
Priority Foundation (PF) |
0 |