| 13 Food separated and protected |
in |
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|
0 |
| 13 0080-04-09-.03(3)(b)1(i)(II) Raw animal foods must be separated by species (unless intentionally combined) |
out |
Observed cases of raw whole chicken and cases of raw chicken breast stored above cases of raw pork and cases of raw lamb on a rack in the Meat Department walk-in cooler at the time of inspection. |
|
Priority (P) |
0 |
| 19,20 safe temperature holding |
in |
|
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|
0 |
| 19,20 20 Cold holding temperature |
in |
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0 |
| 19,20 0080-04-09-.03(5)(a)6(i)(II) Cold holding at 41F or less for Time/temperature control for safety foods |
out |
Observed a clear plastic food container of commercially processed chopped pizza ham and a clear plastic container of commercially processed pizza bacon pieces on the cutting board at the cafe pizza prep station. Food items were above the minimum cold holding temperature of 41 degrees at the time of inspection. Food items temperatures were internally checked with TDA verified food probe thermometer.
Chopped Ham @ 52 Degrees.
Bacon Pieces @ 53 Degrees. |
PIC discarded the food items at the time of inspection. |
Priority (P) |
2 |
| 35,36 Pests & contamination |
in |
|
|
|
0 |
| 35,36 36 Contamination prevented during food preparation, storage or display |
in |
|
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0 |
| 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 a metal pan of prepared, uncooked "small" pizzas stored on the top shelf of a rolling rack in the Cafe Department walk-in cooler that were uncovered/unprotected at the time of inspection. |
|
Core (C) |
1 |
| 37 Personal Cleanliness |
in |
|
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|
0 |
| 37 0080-04-09-.02(4)(c) Food employees shall wear hair restraints such as hats, hair coverings or nets, beard restraints, and clothing that covers body hair while working with exposed food. |
out |
Observed an employee in the Meat Department prep area not wearing a beard restraint at the time of inspection. |
|
Core (C) |
0 |
| 40,41 Utensils |
in |
|
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|
0 |
| 40,41 41 Utensils, equipment, and linens; stored, dried, and handled |
in |
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0 |
| 40,41 0080-04-09-.04(9)(a)1 Equipment and utensils are allowed to air-dry or used after adequate draining |
out |
Observed metal food preparation pans in the Cafe Department that were stored/stacked on a rack above the three-compartment sinks as clean and sanitized without allowing for complete drying before being stacked. "Wet Stacking". |
|
Core (C) |
1 |
| 40,41 0080-04-09-.04(9)(d)1 Cleaned and sanitized utensils are handled, displayed, or dispensed to protect from contamination of food |
out |
Observed clean and sanitized utensils in the Bakery Department stored on a paper sheet while drying at the sanitize end of the three compartment sink at the time of inspection. |
|
Core (C) |
0 |
| 44,45 Utensils and equipment |
in |
|
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|
0 |
| 44,45 45 Warewashing facilities installed, maintained, and used; test strips |
in |
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0 |
| 44,45 0080-04-09-.04(3)(b)4 Test Kits to measure concentration of sanitizing solutions. |
out |
Noted that the sanitizer test strips in the Cafe Department were wet and damaged, not usable. Test strips did not have the PPM color comparison chart as well. |
|
Priority Foundation (PF) |
0 |
| 46 Non-food contact surfaces clean |
in |
|
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|
0 |
| 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. |
out |
-Observed excessive soil buildup on the exterior of the large plastic garbage can in the Meat Department prep area.
-Observed dried protein soil buildup on the underside framework of the band saw located in the Meat Department. |
|
Core (C) |
0 |
| 51,52 Facilities |
in |
|
|
|
0 |
| 51,52 52 Physical facilities installed, maintained, clean |
in |
|
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|
0 |
| 51,52 0080-04-09-.06(5)(b) Physical facilities shall be cleaned as often as necessary |
out |
Observed excessive buildup of trash and debris in the floor drain located near the three compartment sink in the Meat Department at the time of inspection. |
|
Core (C) |
0 |
| 53 Ventilation, lighting, and designated areas used |
in |
|
|
|
0 |
| 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 |
out |
Observed an apron stored on top of cases of raw meat products in the Meat Department prep area and an apron stored hanging from meat processing equipment in the Meat Department prep area at the time of inspection. |
|
Core (C) |
2 |