| 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 a white rubber seal/gasket stored in the basin of the retail self-serve hand wash sink at the time of inspection. |
PIC removed the item from the sink at the time of inspection. |
Priority Foundation (PF) |
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| 08 0080-04-09-.06(3)(a)3 Handwashing sinks, properly supplied with drying devices |
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The retail self-serve hand wash sink was not supplied with paper towels at the time of inspection. |
PIC refilled the paper towel dispenser at the time of inspection. |
Priority Foundation (PF) |
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| 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 a pepperoni pizza in the retail self-serve hot holding unit that was below the minimum hot holding temperature of 135 degrees at the time of inspection. Pizza temperature was internally checked with TDA verified food probe thermometer and was noted to be 130 degrees. |
PIC discarded the pepperoni pizza 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 clear plastic containers of food items in the walk-in cooler that were above the minimum cold holding temperature of 41 degrees at the time of inspection. Food item temperatures were checked internally with TDA verified food probe thermometer and included:
-2 Containers of Square Eggs @ 54 - 58 Degrees.
-2 Containers of Sausage Patties @ 50 - 51 Degrees. |
PIC discarded the 4 containers of food items at the time of inspection. |
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(2)(d)1 Sanitizers level over manufacture's suggested use |
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The sanitizer solution in the sanitizer bucket at the retail self-serve hand wash sink was checked with quaternary test strip and was noted to be in excess of 400 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 an accumulation of food debris in the bottom of the undercounter food prep cooler unit in the kitchen prep area at the time of inspection.
-Observed a buildup of soils on the "Bag in Box" beverage storage racks at the time of inspection. |
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Core (C) |
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| 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 |
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Observed buildup of soils around the perimeter of the floor in the kitchen prep area at the time of inspection. |
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Core (C) |
0 |