| 08 Adequate handwashing sinks properly supplied and accessible |
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| 08 0080-04-09-.06(3)(a)3 Handwashing sinks, properly supplied with drying devices |
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Noted that the hand wash sink in the kitchen prep area was not supplied with paper towels at the time of inspection. |
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Priority Foundation (PF) |
0 |
| 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 pizza items in the retail self-serve hot holding unit that were below the minimum hot holding temperature of 135 degrees at the time of inspection. Pizza item temperatures were internally checked with TDA verified food probe thermometer.
Pizza Items Included:
BBQ Pizza @ 130 degrees.
Cheese Pizza @ 114 degrees.
Supreme Pizza @ 121 degrees. |
PIC discarded the pizza 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 food items in the retail self-serve Grab N Go that were above the minimum cold holding temperature of 41 degrees at the time of inspection.
Food item temperatures were internally checked with TDA verified food probe thermometer.
Food Items Included:
-Commercially Processed Burritos @ 54 - 57 degrees.
-Sub Sandwiches @ 49 -53 degrees.
-Commercially Processed Boiled Eggs @ 53 - 55 degrees.
-House Made Leafy Green Salads @ 53 - 54 degrees.
-Yogurt Cups @ 52 -54 degrees.
-Dippin' Chicken Wraps @ 50 - 51 degrees.
-Commercially Processed Cheese Snacks @ 52 -53 degrees.
-Commercially Processed Meat/Cheese Snacks @ 55 - 57 degrees.
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Priority (P) |
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| 24,25 Chemical hazards |
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| 24,25 25 Chemicals identified, stored, and used |
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| 24,25 0080-04-09-.07(1) Chemicals shall have identifying Information |
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Observed (2) "Formula 200" sanitizer chemical spray bottles in the kitchen prep area that were incorrectly filled at the time of inspection. Contents were not identified at the time of inspection. One spray bottle was filled with a blue colored liquid and one spray bottle was filled with a yellowish colored liquid. |
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Priority Foundation (PF) |
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| 24,25 0080-04-09-.07(2)(d)1 Sanitizers level over manufacture's suggested use |
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Observed beverage fountain nozzles soaking in sanitizer solution in a sanitizer bucket in the kitchen area at the three-compartment sink. Sanitizer solution concentration was checked with sanitizer test strips and was noted to be in excess of 500 PPM. Also noted that the sanitizer solution in the sanitizer bucket at the retail area hand wash sink was in excess of 500 PPM at the time of inspection.
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Priority (P) |
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| 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. |
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-Observed excessive dried beverage spills behind the retail self-serve frozen drinks machine. Dried spills can be observed from inside the kitchen area.
-Observed excessive dust and hair accumulation on the frozen drinks machine syrup feed lines at the time of inspection. Accumulations can be observed from inside the kitchen prep area.
-Observed excessive soil buildup around the beverage nozzles at the retail self-serve beverage fountain at the time of inspection. |
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Core (C) |
0 |