| 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 wet wiping cloths stored in the Cafe hand wash sink basin at the time of inspection. |
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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 cases of uncooked hot dogs in the Cafe under-counter prep cooler that were above the minimum internal cold holding temperature of 41 degrees at the time of inspection. Hot dog temperatures were internally checked with TDA verified food probe thermometer and ranged from 55 degrees to 60 degrees. |
PIC voluntarily discarded 159 packages of hot dogs at the time of inspection. |
Priority (P) |
1 |
| 33 Thermometers provided and accurate |
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| 33 0080-04-09-.04(2)(d)9 Temperature Measuring Devices shall be located in hot and cold holding units; easily readable |
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Noted that the thermometer inside the Cafe under-counter prep cooler was broken and non-functioning at the time of inspection. |
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Priority Foundation (PF) |
0 |
| 35,36 Pests & contamination |
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| 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... |
out |
Observed cases of General Tso Chicken stored directly on the floor in the HMS area of the walk-in cooler at the time of inspection. |
PIC relocated the cases to a location 6 inches off of the floor at the time of inspection. |
Core (C) |
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| 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 wet wiping cloths in the Cafe hand wash sink basin that were not stored in sanitizer solution at the time of inspection. |
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Core (C) |
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| 40,41 Utensils |
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| 40,41 41 Utensils, equipment, and linens; stored, dried, and handled |
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| 40,41 0080-04-09-.04(9)(a)1 Equipment and utensils are allowed to air-dry or used after adequate draining |
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Observed food preparation pans and utensils in HMS Department and Cafe that were stored on a rack above the three-compartment sinks as clean and sanitized without allowing for complete drying before being stacked. "Wet Stacking". |
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Core (C) |
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| 44,45 Utensils and equipment |
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| 44,45 44 Food and Non-food contact surfaces, cleanable, designed, constructed, and used |
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| 44,45 0080-04-09-.04(1)(a) Food contact equipment surfaces shall be safe, durable, corrosion-resistant, nonabsorbent, smooth, and easily cleanable |
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Observed 2 cutting boards in the HMS Department that were heavily scarred, not easily cleanable. |
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Priority (P) |
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| 53 Ventilation, lighting, and designated areas used |
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| 53 0080-04-09-.06(4)(c) Designated area for personal items shall be located so that food and equipment are protected from contamination; personal belongings properly stored |
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Observed aprons and gloves stored on top of cases of raw chicken in the Meat Department at the time of inspection. |
PIC relocated the aprons and gloves to a proper storage area at the time of inspection. |
Core (C) |
1 |