| 01 PIC present, Knowledgeable, Duties |
in |
|
|
|
0 |
| 01 0080-04-09-.02(1)(b) Demonstration of knowledge |
out |
Observed PIC did not have food safety knowledge such as hot/cold holding temperatures, sanitizer usage, and date marking |
Inspector discussed food safety with PIC; firm has posted copy of TDA Food Safety Guide, and inspector used this as a guide |
Priority Foundation (PF) |
0 |
| 01 0080-04-09-.02(1)(c) Person in charge - Duties |
out |
Observed lack of managerial control due to multiple Priority/Priority Foundation (4/7) violations observed. |
|
Priority Foundation (PF) |
0 |
| 08 Adequate handwashing sinks properly supplied and accessible |
in |
|
|
|
0 |
| 08 0080-04-09-.05(2)(e)1 Handwash sink shall only be used for washing hands; accessible at all times |
out |
Observed hand wash sink located near to food prep area was blocked by merchandise and had basin full of various items (picture included). PIC could not speak to whether sink was designated as mop sink or hand washing sink |
|
Priority Foundation (PF) |
0 |
| 08 0080-04-09-.06(3)(a)2 Handwashing sinks, properly supplied with soap |
out |
Observed hand sink in unisex restroom to be out of soap |
|
Priority Foundation (PF) |
0 |
| 08 0080-04-09-.06(3)(a)3 Handwashing sinks, properly supplied with drying devices |
out |
Observed unisex restroom had no drying devices |
|
Priority Foundation (PF) |
0 |
| 08 0080-04-09-.06(3)(a)4 Handwashing aids and devices may not be provided for sinks not designated as hand sink; hand signs not provided |
out |
Observed hand sinks did not have employee hand wash signs stating "Employees must wash hands before returning to work" or similar statement of intent |
|
Core (C) |
0 |
| 09,10,11,12 Approved Source |
in |
|
|
|
0 |
| 09,10,11,12 11 Food in good condition, safe, and unadulterated |
in |
|
|
|
0 |
| 09,10,11,12 0080-04-09-.03(1) Safe, Unadulterated, and Honestly Presented |
out |
Observed package of expired cake mix for sale on retail shelf; damaged bag of candy |
PIC voluntarily discarded items |
Priority (P) |
0 |
| 19,20 safe temperature holding |
in |
|
|
|
0 |
| 19,20 19 Hot holding temperature |
in |
|
|
|
0 |
| 19,20 0080-04-09-.03(5)(a)6(i)(I) Hot holding at 135F or above for Time/temperature control for safety foods |
out |
Observed internal temperature of fried chicken wings in hot holding unit to have internal temperatures below 135F when checked with inspector's calibrated probe thermometer. |
PIC voluntarily discarded fried chicken wings; fried chicken leg quarters had internal temperatures above 135F |
Priority (P) |
0 |
| 21,22 Date & Time for food safety |
in |
|
|
|
0 |
| 21,22 21 Date Marking and Disposition |
in |
|
|
|
0 |
| 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, ... |
out |
Observed no date marking present for ambient temperature batter mix used for fried chicken preparation |
PIC discarded batter; discussed 4 hour hold time maximum for batter stored at ambient temperature |
Priority (P) |
0 |
| 33 Thermometers provided and accurate |
in |
|
|
|
0 |
| 33 0080-04-09-.04(5)(b)1 Good Repair and Calibration (Thermometers shall be accurate to plus or minus 2F) |
out |
Observed probe thermometer not being calibrated |
Discussed ice water bath method of probe thermometer calibration with PIC and included a link to data sheet |
Priority Foundation (PF) |
0 |
| 33 0080-04-09-.04(2)(d)9 Temperature Measuring Devices shall be located in hot and cold holding units; easily readable |
out |
Observed no thermometer in hot holding unit |
|
Priority Foundation (PF) |
0 |
| 35,36 Pests & contamination |
in |
|
|
|
0 |
| 35,36 36 Contamination prevented during food preparation, storage or display |
in |
|
|
|
0 |
| 35,36 0080-04-09-.03(3)(e) Food shall be stored in a clean location, not exposed to contamination, at least 6 inches above the floor. Food shall not be stored in prohibited areas such as: locker/ch... |
out |
Observed open bags of raw chicken in kitchen cooler. Food bags in boxes must be closed. |
|
Core (C) |
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(5)(b)3 Single-service articles shall not be reused. |
out |
Observed plastic glove resting in batter mix used for preparing fried chicken |
PIC voluntarily discarded glove along with batter mix |
Priority (P) |
0 |
| 44,45 Utensils and equipment |
in |
|
|
|
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 |
Observed test kits used for bleach water to have expired September 2023. |
|
Priority Foundation (PF) |
0 |