| 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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Observed a personal drink on a prep table in the bakery department at the time of inspection. |
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Priority (P) |
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| 08 Adequate handwashing sinks properly supplied and accessible |
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| 08 0080-04-09-.05(2)(b)2 Handwashing sink, hot water at least 100F; metered faucets run in 15seconds |
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Noted that the water temperature at the hand wash sink in the meat department reached a maximum temperature of 53 degrees.
Hand wash sink water was actuated for several minutes at the time of inspection.
Water temperature was checked with TDA verified probe thermometer. |
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Priority Foundation (PF) |
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| 19,20 safe temperature holding |
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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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Observed pizza ingredients at the cafe pizza prep station with internal temperatures above the minimum cold holding temperature of 41 degrees.
Ingredients were in use for pizza production and stored on the pizza prep cutting board.
Ingredients Included:
Shredded Cheese @ 58 degrees.
Chopped Ham @ 52 degrees.
Pizza Sausage @ 51 degrees.
Pepperoni @ 51 degrees.
Ingredient items were internally checked with TDA verified probe thermometer. |
PIC discarded all ingredients at the time of inspection. |
Priority (P) |
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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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Observed single serve aluminum trays and lids in the Home Meal Solutions prep area stored on a rack not inverted at the time of inspection. |
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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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-Observed dried protein soils on the underside framework of the meat department band saw at the time of inspection.
-Observed dried meat soils on the backside of the meat department band saw on/off button at the time of inspection.
-Observed protein soil buildup on the wire shelving rack used to store single serve trays in the meat department at the time of inspection. |
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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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-Observed a safety vest stored on top of a case of Italian Pizza Sausage used for pizza prep in the cafe at the time of inspection.
-Observed an apron and gloves stored on top of a case of raw meat in the meat department at the time of inspection. |
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Core (C) |
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