| 02,03 Employee Health |
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| 02,03 2 Employee Health Policy and Reporting |
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| 02,03 0080-04-09-.02(2)(a) Food employees are required to report to the person in charge information about their health and activities as they relate to diseases that are transmissible through food... |
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Observed firm did not have an employee health policy |
Inspector provided copy of TDA standard EPH and explained process to PIC |
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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 items in sandwich hot hold unit held by temperature had internal temps below 135F when checked with inspector's calibrated probe thermometer. Unit temperature reading around 100F |
PIC noted that the temperature control dial had been turned down without his knowledge; after adjusting, temperature in unit began to increase. All items in unit discarded. |
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| 21,22 Date & Time for food safety |
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| 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 plastic tub with sausage patties, cheese and sausage topping in prep walk in cooler did not have date marking; covered items on rack are under 24 hour hold for the following morning's cooking (0300-0900) |
PIC directed staff member to affix updated date mark labels in items in cooler. |
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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(2)(b)6 Nonfood-contact surfaces shall be designed and constructed to allow easy cleaning and to facilitate maintenance |
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Observed heavy ice build up on interior walls of ice cream novelty freezer |
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