| 08 Adequate handwashing sinks properly supplied and accessible |
in |
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0 |
| 08 0080-04-09-.06(3)(a)3 Handwashing sinks, properly supplied with drying devices |
out |
Noted that the hand wash sink in the retail self-serve area was not supplied with paper towels at the time of inspection. |
|
Priority Foundation (PF) |
0 |
| 14 Food contact surfaces; clean and sanitized |
in |
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0 |
| 14 0080-04-09-.04(5)(a)16 Sanitizer concentration shall be accurately determined |
out |
Noted that the roll of sanitizer test strips used for testing Formula 200 did not have the color comparison chart for determining accurate sanitizer PPM at the time of inspection. |
|
Priority Foundation (PF) |
0 |
| 19,20 safe temperature holding |
in |
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0 |
| 19,20 19 Hot holding temperature |
in |
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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 |
Bone in chicken wings at the retail self-serve three tier warmer were noted to have internal temperatures between 97 degrees and 125 degrees at the time of inspection.
Chicken wing temperatures were checked internally with TDA verified probe thermometer. |
PIC discarded the chicken wings at the time of inspection. |
Priority (P) |
3 |
| 19,20 20 Cold holding temperature |
in |
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|
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 chopped lettuce in the kitchen prep cooler with internal temperature of 49 degrees.
-Observed sliced cheese in the breakfast prep cooler with internal temperature of 49 degrees.
Food items were checked internally with TDA verified probe thermometer. |
PIC discarded food items at the time of inspection. |
Priority (P) |
0 |
| 21,22 Date & Time for food safety |
in |
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|
0 |
| 21,22 21 Date Marking and Disposition |
in |
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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 food items in the kitchen prep cooler with no date marking at the time of inspection.
Food items included Square Eggs, Vanilla Pudding, Whipped Topping and Chocolate Pudding. |
PIC corrected date marking at the time of inspection. |
Priority (P) |
2 |
| 40,41 Utensils |
in |
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|
0 |
| 40,41 41 Utensils, equipment, and linens; stored, dried, and handled |
in |
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0 |
| 40,41 0080-04-09-.04(9)(a)1 Equipment and utensils are allowed to air-dry or used after adequate draining |
out |
Observed several stacks of clear plastic containers in the kitchen prep area stored as clean and sanitized without allowing for complete drying before being stacked "Wet Stacking". |
|
Core (C) |
0 |
| 42,43 Single service & gloves |
in |
|
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|
0 |
| 42,43 42 Single-service articles stored and used |
in |
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|
0 |
| 42,43 0080-04-09-.04(9)(c)1 Single-service articles protected from contamination |
out |
Observed several cases of single serve items stored directly on the floor in the kitchen prep area at the time of inspection. |
|
Core (C) |
2 |