| 01 PIC present, Knowledgeable, Duties |
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| 01 0080-04-09-.02(1)(b) Demonstration of knowledge |
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Observed PIC did not have knowledge of sanitizer usage/testing, temperature control, probe thermometer calibration, or date marking requirements for TCS foods |
Inspector provided paper copy of TDA food guide and explained all processes |
Priority Foundation (PF) |
1 |
| 01 0080-04-09-.02(1)(c) Person in charge - Duties |
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Observed lack of managerial control due to multiple priority violations |
Owner was contacted during exit interview, and was out of country for the last month |
Priority Foundation (PF) |
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| 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 basin of handwashing sink in unisex restroom blocked by toilet brush. |
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Priority Foundation (PF) |
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| 08 0080-04-09-.06(3)(a)2 Handwashing sinks, properly supplied with soap |
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Observed no soap for restroom hand sink |
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Priority Foundation (PF) |
0 |
| 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 white organic matter soiling blades of vegetable chopper stored as clean on rack above 3 bay sink |
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Priority Foundation (PF) |
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| 14 0080-04-09-.04(7)(c) Hot water and/or sufficient chemical sanitizer; default time of 30 seconds in contact with utensils; see manufacture's instructions |
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Observed no sanitizer approved for food contact surfaces within firm; firm normally utilizes bleach, but none was present in kitchen. Both brands of bleach in retail area are not approved for use on food contact surfaces (added scents and laundry specific, respectively) |
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Priority (P) |
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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 no date marking for pizza toppings and other items in prep cooler. |
Discussed 6+1 day or 24 hour date marking requirement |
Priority (P) |
0 |
| 33 Thermometers provided and accurate |
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| 33 0080-04-09-.04(3)(b)2 Probe thermometer shall be readily accessible to check food temperatures |
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Observed no probe thermometer available within firm |
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Priority Foundation (PF) |
0 |
| 35,36 Pests & contamination |
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| 35,36 35 Insects, rodents, and animals not present |
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| 35,36 0080-04-09-.06(5)(k) Controlling Pests including evidence of pests and eliminating their presence. |
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Observed accumulation of apparent rodent excrement between shelving units in retail area and surrounding water heater |
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Priority Foundation (PF) |
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| 44,45 Utensils and equipment |
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| 44,45 45 Warewashing facilities installed, maintained, and used; test strips |
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| 44,45 0080-04-09-.04(5)(a)9 Warewashing sink (manual) must have a wash solution temperature no less than 110F |
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Observed hot water for 3 bay sink not functioning; hot water is turned off underneath the unit, and is tied into cold water for 3 bay sink so that no hot water can be obtained from sink. Turning hot water back on under the sink does create functional hot water for nearby hand sink. |
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Priority Foundation (PF) |
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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 grease/dust accumulation on vents above ovens |
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Core (C) |
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| 47,48,49 Plumbing |
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| 47,48,49 47 Hot and cold water available |
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| 47,48,49 0080-04-09-.05(1)(c) Hot and cold running water at sinks |
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Observed hot water turned off in kitchen; hot water can be turned on for hand sink, but cold water dial is locked open and prevents hot water from being created for dishwashing |
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Priority Foundation (PF) |
0 |