| 08 Adequate handwashing sinks properly supplied and accessible |
in |
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0 |
| 08 0080-04-09-.05(2)(e)1 Handwash sink shall only be used for washing hands; accessible at all times |
out |
Observed a canned drink stored in the hand wash sink basin in the food prep area at the time of inspection. |
PIC removed and discarded the canned drink at the time of inspection. |
Priority Foundation (PF) |
0 |
| 19,20 safe temperature holding |
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0 |
| 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 |
out |
Observed food items in the retail hot holding units that were below the minimum hot holding temperature of 135 degrees at the time of inspection. Food item temperatures were internally checked with TDA verified food probe thermometer.
Food Items Included:
Bone in Chicken Wings @ 110-124 degrees.
Corn Dogs @ 109 degrees.
Beef and Chile Mini Tacos @ 98 degrees.
Potato Hash Brown Stix @ 102 degrees. |
PIC discarded the food items at the time of inspection. |
Priority (P) |
0 |
| 21,22 Date & Time for food safety |
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0 |
| 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, ... |
out |
Noted that the retail self-serve Nacho Cheese Sauce and Chili Sauce was not date marked at the time of inspection. |
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Priority (P) |
0 |
| 35,36 Pests & contamination |
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| 35,36 35 Insects, rodents, and animals not present |
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| 35,36 0080-04-09-.06(5)(k) Controlling Pests including evidence of pests and eliminating their presence. |
out |
Observed rodent droppings in the bottom of the cabinet located under the retail self-serve beverage station at the time of inspection.
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Priority Foundation (PF) |
2 |
| 44,45 Utensils and equipment |
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0 |
| 44,45 45 Warewashing facilities installed, maintained, and used; test strips |
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| 44,45 0080-04-09-.04(3)(b)4 Test Kits to measure concentration of sanitizing solutions. |
out |
Noted that the sanitizer test strips did not have a color comparison chart for determining sanitizer solution concentration at the time of inspection. |
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Priority Foundation (PF) |
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 a buildup of sticker residue on the exterior of food prep pans that were stored as clean and sanitized on a rack above the three compartment sink at the time of inspection. |
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Core (C) |
0 |
| 50 Toilet facilities; constructed, supplied, cleaned |
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| 50 0080-04-09-.05(5)(a)7 A toilet room used by females shall be provided with a covered receptacle for sanitary napkins. |
out |
Noted that the receptacle in the women's restroom was not provided with a lid 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 grease and soil buildup on the interior of the hood vent located in the food prep area at the time of inspection. |
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Core (C) |
0 |