| 06,07 Hand Hygiene |
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0 |
| 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... |
out |
Observed employee change tasks from kitchen area food preparation to front area sandwich preparation without washing hands before changing/donning new gloves to prepare sandwiches for customers. |
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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)(e)1 Handwash sink shall only be used for washing hands; accessible at all times |
out |
Observed a sanitizer bucket stored in the kitchen prep hand wash sink at the time of inspection. |
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Priority Foundation (PF) |
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| 08 0080-04-09-.06(3)(a)3 Handwashing sinks, properly supplied with drying devices |
out |
Noted that the paper towel dispenser at the kitchen area hand wash sink was not supplied with paper towels at the time of inspection. |
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Priority Foundation (PF) |
0 |
| 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 food items at the front-line undercounter sandwich prep cooler to be above the minimum cold holding temperatures of 41 degrees at the time of inspection. Food items were internally checked with TDA verified thermometer.
Food Items Included:
-Meat Balls @ 51 degrees.
-Sliced Olives @ 50 degrees.
-Various Sandwich Sauces @ 48-50 degrees. |
PIC discarded all food items that were in the undercounter prep cooler at the time of inspection. |
Priority (P) |
3 |
| 30,31 Food temp controls |
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| 30,31 30 Proper cooling methods, adequate equipment for temperature control |
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| 30,31 0080-04-09-.04(3)(a)1 Equipment for cooling, heating, cold holding, and hot holding food shall be sufficient in number and capacity to provide safe food temperatures. |
out |
Noted that the thermometer inside the front-line undercounter prep cooler was showing a temperature of 49 degrees at the time of inspection. Food items inside the cooler were checked with TDA verified thermometer and noted to be above 50 degrees. |
PIC discarded all food items that were inside the prep cooler at the time of inspection. |
Priority Foundation (PF) |
1 |
| 35,36 Pests & contamination |
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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)(c)2 Storage or display of packaged food in contact with water or ice |
out |
Observed packages of food products in the upright prep freezer located in the kitchen prep area with frozen condensate buildup at the time of inspection. |
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Core (C) |
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| 37 Personal Cleanliness |
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| 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. |
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Noted that the employee was not wearing a beard net while preparing food and making sandwiches at the time of inspection. |
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Core (C) |
0 |
| 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. |
out |
Observed a metal scoop at the front-line sandwich prep area stored on a shelf unprotected with dried food buildup at the time of inspection. Scoop was noted as being used the previous day. |
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Core (C) |
0 |
| 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. |
out |
-Observed excessive soil buildup on the doors and handles of the kitchen prep upright cooler at the time of inspection.
-Observed excessive accumulation of a slimy substance in the retail self-serve beverage fountain drain trough at the time of inspection.
-Observed excessive accumulation of food soils in the three-compartment sink from previous days use at the time of inspection. |
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Core (C) |
0 |
| 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)(b) Physical facilities shall be cleaned as often as necessary |
out |
Observed excessive beverage syrup spills on the floor under the "Bag In Box" rack located in the kitchen area at the time of inspection. |
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Core (C) |
0 |