| 08 Adequate handwashing sinks properly supplied and accessible |
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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 |
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Observed a plastic sauce bottle stored in the front area hand wash sink basin at the time of inspection. |
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Priority Foundation (PF) |
1 |
| 14 Food contact surfaces; clean and sanitized |
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| 14 0080-04-09-.04(6)(a) Food contact surfaces shall be visually clean. |
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Observed dried food soils on the tomato slicer blades at the time of inspection. Tomato slicer was stored on a rack as clean and sanitized at the time of inspection. |
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Priority Foundation (PF) |
3 |
| 14 0080-04-09-.04(5)(a)16 Sanitizer concentration shall be accurately determined |
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Noted that the sanitizer solution in the three-compartment sink showed a reading of 0 PPM at the time of inspection. Inspector drained the sanitizer and refilled/rechecked the sanitizer solution and noted it to be 200 PPM. |
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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 in the front sandwich prep cooler that were above the minimum cold holding temperatures of 41 degrees at the time of inspection. Food item temperatures were internally checked with TDA verified food probe thermometer and ranged from 49 degrees to 53 degrees. Food items included: Sliced Ham, Sliced Turkey, Sliced Cheeses, Sliced Roast Beef, Tuna Salad, Sliced Pepperoni. |
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Priority (P) |
3 |
| 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, ... |
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Observed an open bag of shredded lettuce, open bag of leaf spinach and a bowl of chunk chicken in the walk-in cooler that were not date marked at the time of inspection. |
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Priority (P) |
0 |
| 32 Approved thawing methods |
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| 32 0080-04-09-.03(5)(a)3 Thawing shall be performed in a refrigerator (under 41F) or submerged in cold running water. |
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Observed 2 bags of commercially packaged protein food items in the three-compartment sink that were in the thawing process but were not submerged in cold running water. |
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Core (C) |
1 |
| 35,36 Pests & contamination |
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0 |
| 35,36 36 Contamination prevented during food preparation, storage or display |
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| 35,36 0080-04-09-.03(3)(e) Food shall be stored in a clean location, not exposed to contamination, at least 6 inches above the floor. Food shall not be stored in prohibited areas such as: locker/ch... |
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Observed a case of potato chips, bag of marinara sauce and "Bag in Box" beverage syrup containers stored directly on the floor in the back-room area at the time of inspection. |
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Core (C) |
0 |
| 53 Ventilation, lighting, and designated areas used |
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| 53 0080-04-09-.06(3)(c) Light Intensity shall be sufficient for cleaning where food is prepared or stored. |
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Noted that the walk-in cooler lighting was inadequate/insufficient at the time of inspection. Inspector used a flashlight to see while in the walk-in cooler. |
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Core (C) |
0 |