| 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 canned pickles and relish for retail sale at the facility from an unknown source.
PIC was not sure who was packaging the items for retail sale. |
PIC removed the jarred items from retail sale until a source can be identified and items can be honestly presented for retail sale. |
Priority (P) |
0 |
| 14 Food contact surfaces; clean and sanitized |
in |
|
|
|
0 |
| 14 0080-04-09-.04(6)(a) Food contact surfaces shall be visually clean. |
out |
-Observed dried food debris on the "standing" floor mixer head and guard at the time of inspection.
-Observed dry food soils on the cabbage chopper shaft and interior of the cabbage chopper cover at the time of inspection. |
|
Priority Foundation (PF) |
3 |
| 16,17,18 cooking, reheating, cooling |
in |
|
|
|
0 |
| 16,17,18 18 Cooling time and temperature |
in |
|
|
|
0 |
| 16,17,18 0080-04-09-.03(5)(a)4(i) Cooling must occur within 2 hours from 135F to 70F and within a total of 6 hours from 135F to 41F or less. |
out |
Noted that the potato salad in the upright prep cooler had an internal temperature of 48 degrees.
Potato salad is prepared in-house from fresh potatoes. Potato salad was prepared on 3-27-25 and placed in refrigeration.
Potato salad temperature was checked internally with TDA verified probe thermometer. |
PIC discarded the potato salad at the time of inspection. |
Priority (P) |
0 |
| 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 |
Observed food items in the kitchen prep coolers that were above the minimum cold holding temperature of 41 degrees at the time of inspection.
Food item temperatures were internally checked with TDA verified thermometer.
Food Items Included:
-Whole Brisket @ 49 Degrees.
-2 Whole Pork Butts @ 49 Degrees.
-Smoked Chicken Wings @ 49 Degrees.
Observed single servings of pie's and banana pudding in the retail cold holding pie cooler located at the front register.
Temperature of items were checked internally with TDA verified thermometer and noted to be between 57 & 63 degrees.
|
PIC discarded food items at the time of inspection. |
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)8 Date Marking; Discard food after 7 days at 41F |
out |
Observed food items in the food prep coolers that were beyond the facility "Use By Date".
Food Items Included:
-Raw Chicken Strips, Use By 3-24-25.
-Raw Chicken Breast, Use By 3-19-25. |
PIC discarded the food items at the time of inspection. |
Priority (P) |
0 |
| 24,25 Chemical hazards |
in |
|
|
|
0 |
| 24,25 25 Chemicals identified, stored, and used |
in |
|
|
|
0 |
| 24,25 0080-04-09-.07(2)(d)1 Sanitizers level over manufacture's suggested use |
out |
Noted that the Super San sanitizer used at the three-compartment sink showed a Quaternary test strip reading in excess of 400 PPM at the time of inspection. Sanitizer was checked multiple times using sanitizer test strips with an expiration of 2026 and at ambient water temperature at the time of inspection. |
|
Priority (P) |
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 |
Observed glass canned jars of pickles and relishes for retail sale that did not have the producing facility name and address or ingredients on the jars at the time of inspection. |
PIC removed the items from retail sale at the time of inspection. |
Priority Foundation (PF) |
0 |
| 37 Personal Cleanliness |
in |
|
|
|
0 |
| 37 0080-04-09-.02(4)(c) Food employees shall wear hair restraints such as hats, hair coverings or nets, beard restraints, and clothing that covers body hair while working with exposed food. |
out |
Observed employee preparing food items while not wearing a beard at the time of inspection. |
|
Core (C) |
0 |
| 46 Non-food contact surfaces clean |
in |
|
|
|
0 |
| 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. |
out |
-Observed buildup of soils on shelving, equipment framework, fryers and sides of prep stations in the kitchen prep area at the time of inspection.
-Observed buildup of soils inside the ware wash machine on the water supply pipes at the time of inspection. |
|
Core (C) |
0 |