| 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 a pair of tongs stored in the food prep hand wash sink basin at the time of inspection. |
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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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Observed food items in the retail self-serve hot holding unit that were below the minimum hot holding temperature of 135 degrees. Food item temperatures were checked internally with TDA verified probed thermometer.
Food items included:
2 Corn Dogs with internal temperature of 74 degrees.
1 Sausage Biscuit with internal temperature of 76 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 a package of sliced cheese in the under-counter food prep cooler with an internal temperature of 46 degrees. The sliced cheese temperature was checked with TDA verified probe thermometer. |
PIC discarded the package of sliced cheese at the time of inspection. |
Priority (P) |
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| 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 that were labeled with discard dates of 5-24-25. PIC stated that the food items were opened on 5-9-25. Food items were still within the 6 days beyond creation at the time of inspection.
Food items included:
-Sliced Bologna
-Sliced Ham
-Sliced Spiced Meat
-Sliced Turkey
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PIC changed the dates on the food items to reflect discard dates of 5-15-25. |
Priority (P) |
1 |
| 38,39 wiping cloth & washing produce |
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| 38,39 38 Wiping cloths properly used and stored |
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| 38,39 0080-04-09-.03(3)(d)4 Wiping cloths shall be maintained dry or held in sanitizer; free of debris; wiping cloth storage containers are stored off the floor |
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Observed 2 wiping cloths at the food prep hand wash sink area that were stored wet and not in sanitizer at the time of inspection. |
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Core (C) |
0 |