| 02,03 Employee Health |
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| 02,03 2 Employee Health Policy and Reporting |
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| 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... |
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Designated Person in charge did not have knowledge on when to restrict and exclude employee's for working with or around foods. Provide a TDA fact sheet on employee health and illness during routine inspection. |
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| 04,05 Hygiene |
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| 04,05 4 Eating, Drinking, or Using Tobacco |
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| 04,05 0080-04-09-.02(4)(a) Employees shall eat, drink, or use any form of tobacco only in designated areas |
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Employee's personal drink was observed on shelves over ready eat foods hot dog buns and was observed stored next to a box of single use gloves. |
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| 06,07 Hand Hygiene |
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| 06,07 6 Hands Clean and Properly washed |
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| 06,07 0080-04-09-.02(3)(c) Wash hands immediately before engaging in food preparation including working with exposed food, clean equipment and utensils, and unwrapped single-service articles; donni... |
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Employee was observed several times to crack raw shell eggs with single use gloves on and did not wash their hands or change single use gloves between handling ready to eat foods such as breads, food contact single use container and utensils. Employee was observed to handle then package in a ziplock bag raw pork and did not wash their hands before handling ready to eat foods. |
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| 08 Adequate handwashing sinks properly supplied and accessible |
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| 08 0080-04-09-.05(2)(d)1 Handwashing Sinks located in food preparation, food dispensing, warewashing, and toilet rooms |
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Hand washing sink next the three-compartment sink was observed to be disconnected from plumbing. An order of suspension was issued to the facility at 8:42 am on 13 September 2924. |
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Priority Foundation (PF) |
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| 08 0080-04-09-.05(2)(e)1 Handwash sink shall only be used for washing hands; accessible at all times |
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Hand washing sink in the front food preparation area was observed to be used to dump and rinse food containers. Employee observed to wash out pot used for gravy. |
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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)(I) Raw animal foods must be kept separate from ready to eat foods at all times |
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A food basket in the bottom of the makeshift was observed to have raw pork with ready to eat cheese, deli meats and hot dogs. |
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| 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. |
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Underside of cutting board at makeshift food preparation area was observed to have excessive amount of dried food residues and brown substance build up. Excessive amount of dried food residues and build up was observed around the knobs of the cutting board, that hold the cutting board on the unit. |
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Priority Foundation (PF) |
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| 19,20 safe temperature holding |
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| 19,20 19 Hot holding temperature |
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| 19,20 0080-04-09-.03(5)(a)6(i)(I) Hot holding at 135F or above for Time/temperature control for safety foods |
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Sausage biscuit at the self-serve hot holding unit was observed to have internal temperature of 123 degrees F. The gravy in the crockpot at the food service preparation area was observed to have internal temperature of 117 degrees F. |
Person in charge voluntary discarded these food items referenced in the violation in the trash during the inspection. |
Priority (P) |
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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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Deli meat ham, sliced tomatoes, chopped lettuce and chopped onions at the makeshift unit were observed to have an internal temperature of 48 degrees F. |
Person in charge voluntary discarded these food items referenced in the violation in the trash during the inspection. |
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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Ziplock bag of hot dogs in the makeshift unit did not have open/preparation or discard/expiation date. |
Person in charge voluntary discarded these food items referenced in the violation in the trash during the inspection. |
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| 21,22 0080-04-09-.03(5)(a)8 Date Marking; Discard food after 7 days at 41F |
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A ziplock bag of deli meat turkey had a open/preparation date of 3 August 2024 and discard date of 12 August 2024. |
Person in charge voluntary discarded these food items referenced in the violation in the trash during the inspection. |
Priority (P) |
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| 34 Food Properly labeled |
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| 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... |
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Facility is bagging in house ice and offering for retail sales. Facility did not have required information to included name and address of manufacturer. |
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Priority Foundation (PF) |
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| 35,36 Pests & contamination |
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| 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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Rodent dropping were observed on the shelves in the walk in cold holding unit. Rodent dropping were observed in the back storage area on the shelves and floor. |
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Priority Foundation (PF) |
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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)(b)1 Preventing packaged and unpackaged food contamination by separation, packaging, and segregation methods |
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A plastic container of bacon had a hole burned through the side of the container. The facility was observed to be to storing cooked bacon in the container at the time of observation. |
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| 40,41 Utensils |
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| 40,41 40 In use utensils properly stored |
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| 40,41 0080-04-09-.03(3)(d)2 In use utensils for food preparation or dispensing shall be stored properly; handle above food, or in running water, and protected. |
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Ice scoop being stored at the large ice machine was observed to be stored uncovered and unprotected. |
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Core (C) |
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| 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 food sleeves at the food service preparation table next to the oven were observed to stored not inverted. |
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| 44,45 Utensils and equipment |
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| 44,45 44 Food and Non-food contact surfaces, cleanable, designed, constructed, and used |
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| 44,45 0080-04-09-.04(1)(a) Food contact equipment surfaces shall be safe, durable, corrosion-resistant, nonabsorbent, smooth, and easily cleanable |
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Cutting board at the makeshift food service preparation unit was observed to be heavy scored. The ice bagging dispenser was observed to have excessive amount of scoring. |
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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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Sides of the flat top grill, deep fryers and sides of the long freezer at the food service preparation area was observed to have excessive amount of dried food residues, build up and grease. Food container at the small storage area of the food service were observed to have excessive amount of buildup and dried food residues. Sides of the slushie machine was observed to have excessive amount of buildup and dried food residues. Retail display racks under the candy bars was observed to have old food container wrappers with chew marks from rodents. |
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Core (C) |
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| 51,52 Facilities |
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| 51,52 52 Physical facilities installed, maintained, clean |
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| 51,52 0080-04-09-.06(5)(a) Maintained in good repair |
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The beer walk in cold holding unit and the retail walk in cold holding unit were observed walls and ceilings were observed to be poor repair. Observed exposed wood, chipping paint, and scotch tape on the seals of the retail cold holding unit inner door. |
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Core (C) |
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| 51,52 0080-04-09-.06(5)(b) Physical facilities shall be cleaned as often as necessary |
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The fan guard in the food service preparation area above the oven was observed to have excessive amount of dust. |
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Core (C) |
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| 53 Ventilation, lighting, and designated areas used |
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| 53 0080-04-09-.06(4)(c) Designated area for personal items shall be located so that food and equipment are protected from contamination; personal belongings properly stored |
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Employee's personal cell phone was observed to be stored on food preparation table next to oven while open foods were present. |
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Core (C) |
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