| 08 Adequate handwashing sinks properly supplied and accessible |
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0 |
| 08 0080-04-09-.06(3)(a)3 Handwashing sinks, properly supplied with drying devices |
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No paper towels were available at the hand washing sink in the food service preparation area. |
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Priority Foundation (PF) |
1 |
| 09,10,11,12 Approved Source |
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| 09,10,11,12 9 Food obtained from an approved source |
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| 09,10,11,12 0080-04-09-.03(2)(a) Food source complies with law; from permitted establishment; hermetically sealed container; fluid milk grade A; commercially caught fish; molluscan shellfish from I... |
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Facility is selling cupcakes in their food service operations. These cupcakes are identified as Paisleys Cupcakes, the facility were these foods are being made is not at TDA permit manufacturer. |
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Priority (P) |
0 |
| 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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Raw chicken breading in open metal bowl was observed to be stored on the top shelf of standing cold holding unit, with ready to eat foods, vegetables, and sauces stored underneath. Raw chicken was observed to be stored over ready to eat prepared wrapped potatoes in the standing cold holding unit of the food service. |
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Priority (P) |
0 |
| 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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Ready to eat foods in the makeshift unit such as chicken, cooked fish, cooked broccoli, hot dogs, and chili did not have a preparation/open date or discard/expiration date. |
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Priority (P) |
1 |
| 40,41 Utensils |
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0 |
| 40,41 41 Utensils, equipment, and linens; stored, dried, and handled |
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| 40,41 0080-04-09-.04(9)(d)1 Cleaned and sanitized utensils are handled, displayed, or dispensed to protect from contamination of food |
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Several utensil are observed to be stored in a container not inverted above the mop sink. Several trays and food service utensils were observed to be stored uncovered, not inverted and unprotected on the storage racks above the three compartment sink. |
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Core (C) |
0 |
| 42,43 Single service & gloves |
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| 42,43 42 Single-service articles stored and used |
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| 42,43 0080-04-09-.04(9)(c)1 Single-service articles protected from contamination |
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Single use foam food containers were observed to be stored not inverted, uncovered and unprotected above the drink cold holding unit. |
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Core (C) |
0 |
| 44,45 Utensils and equipment |
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| 44,45 45 Warewashing facilities installed, maintained, and used; test strips |
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| 44,45 0080-04-09-.04(5)(a)4 Warewashing equipment shall be cleaned before use, to prevent recontamination, and at least every 24 hours if used. |
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Three compartment sink had an excessive amount of build and dried food residues in the sink basins. |
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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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The sides of the flat top grill, fryers, side of the makeshift, the bottom of the makeshifts and standing cold holding unit has excessive amount of dried food residues and water pooling on the bottom of the units. |
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Core (C) |
1 |
| 47,48,49 Plumbing |
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0 |
| 47,48,49 49 Sewage and waste water disposal |
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| 47,48,49 0080-04-09-.05(4)(c) Sewage and waste water properly disposed through public sewer or approved septic system; including condensate drainage |
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Water from the hand washing sink at the food service preparation area was observed to be draining and pooling on the floor. |
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Priority (P) |
0 |
| 53 Ventilation, lighting, and designated areas used |
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| 53 0080-04-09-.06(2)(b)1 Light bulbs shall be shielded or shatter-resistant over food preparation or storage. |
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No lights were available in the area over the three-compartment sink area. |
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Core (C) |
0 |