| 08 Adequate handwashing sinks properly supplied and accessible |
in |
|
|
|
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 plastic yellow bucket stored in the back-room hand wash sink basin located near the three compartment sink at the time of inspection. |
|
Priority Foundation (PF) |
0 |
| 14 Food contact surfaces; clean and sanitized |
in |
|
|
|
0 |
| 14 0080-04-09-.04(6)(a) Food contact surfaces shall be visually clean. |
out |
-Observed food soils inside black plastic food prep containers at the time of inspection. Food prep containers were stored as cleaned and sanitized on a rack in the back room at the time of inspection.
-Observed dried food soils on the food contact surface of the retail self-serve "f'real" blend machine at the time of inspection. |
|
Priority Foundation (PF) |
1 |
| 19,20 safe temperature holding |
in |
|
|
|
0 |
| 19,20 19 Hot holding temperature |
in |
|
|
|
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 |
Noted that the hot holding pizzas in the retail self-serve hot holding unit were below the minimum internal hot holding temperature of 135 degrees at the time of inspection. Pizza temperatures were checked internally with TDA verified food probe thermometer.
Pizza temperatures ranged from 112 degrees to 121 degrees. |
PIC discarded pizzas at the time of inspection. |
Priority (P) |
0 |
| 35,36 Pests & contamination |
in |
|
|
|
0 |
| 35,36 36 Contamination prevented during food preparation, storage or display |
in |
|
|
|
0 |
| 35,36 0080-04-09-.03(3)(c)2 Storage or display of packaged food in contact with water or ice |
out |
Observed several cardboard cases of food items in the food prep walk-in freezer with frozen condensate buildup on them. Cases of food items were stored on a rack below the overhead cooling unit which was the source of frozen condensate at the time of inspection. |
PIC relocated the cases from underneath overhead cooling unit at the time of inspection. |
Core (C) |
0 |
| 40,41 Utensils |
in |
|
|
|
0 |
| 40,41 41 Utensils, equipment, and linens; stored, dried, and handled |
in |
|
|
|
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 stacks of plastic food prep containers stored as clean and sanitized on a rack in the back-room area without allowing for complete drying before being stacked. "Wet Stacking" |
|
Core (C) |
0 |
| 46 Non-food contact surfaces clean |
in |
|
|
|
0 |
| 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 chicken breading buildup on the lids of the breading tubs at the time of inspection. Breading tubs were located on a rack in the back-room area. |
|
Core (C) |
0 |