| 08 Adequate handwashing sinks properly supplied and accessible |
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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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Observed utensils in the kitchen prep hand wash sink basin at the time of inspection. |
PIC removed the items from the sink basin at the time of inspection. |
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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Noted that the retail self-serve chili sauce temped at 105 degrees.
Noted that the retail self-serve cheese sauce temped at 95 degrees. |
PIC discarded the food items at the time of 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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Observed food items in the under-counter food prep cooler that were above the minimum cold holding temperature of 41 degrees at the time of inspection. Food item temperatures ranged from 46 - 51 degrees. Food item temperatures were internally checked with TDA verified probe thermometer and included: Sausage Patties, Big Pig Sausages, Sliced Mushrooms, Sausage Crumbles, Sliced Sausage, Pepperoni, Mozzarella Cheese. |
PIC discarded all food items at the time of inspection. |
Priority (P) |
0 |
| 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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Observed food items in the under-counter food prep cooler and retail self-serve area that were not date marked at the time of inspection.
Items Included: Retail Self-Serve Chili Sauce, Retail Self-Serve Cheese Sauce, Big Pig Sausages, Sausage Gravy, Sausage Patties. |
PIC discarded all food items that were not date marked at the time of inspection. |
Priority (P) |
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| 24,25 Chemical hazards |
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| 24,25 25 Chemicals identified, stored, and used |
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| 24,25 0080-04-09-.07(2)(d)1 Sanitizers level over manufacture's suggested use |
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Noted 2 buckets of Formula 200 sanitizer solution in the retail self-serve area that were above the maximum limit of 400 PPM. Sanitizer solution was tested using the facilities sanitizer test strips and showed a reading in excess of 500 PPM. |
PIC adjusted the sanitizer solution to achieve a reading below 400 PPM by adding water at the time of inspection. |
Priority (P) |
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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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Observed a container of Mac N Cheese and a container of BBQ Pulled Pork with utensils stored inside the containers with the handles touching the food products at the time of inspection. |
PIC discarded the food items at the time of inspection. |
Core (C) |
0 |