| 01 PIC present, Knowledgeable, Duties |
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| 01 0080-04-09-.02(1)(b) Demonstration of knowledge |
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PIC was unable to discuss proper food temperatures, thermometer calibration, cooling procedures, employee health, proper date marking, and 3 compartment sinks set up and sanitizer usage. |
TDA Fact Sheets were previously provided, and conducted training in all these items during inspection. |
Priority Foundation (PF) |
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| 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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PIC was unable to discuss proper exclusion of employees for food borne pathogens symptoms and conditions. |
TDA Fact Sheets were previously provided, and conducted training in all these items during inspection. |
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| 06,07 Hand Hygiene |
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| 06,07 6 Hands Clean and Properly washed |
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| 06,07 0080-04-09-.02(3)(d) Food employees shall clean their hands in a handwashing sink |
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Employee observed returning to kitchen area, applying soap to hands, without proper rinsing, and proceeded to clean hands in the 3 compartment ware washing sink. |
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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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Kitchen hand washing sink was blocked by trash can and by utensils and other articles that were in a dish strainer setting inside the sink basin, which resulted in employee washing hands in the 3 compartment sink, not a hand washing sink. |
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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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No paper towels or hand drying devices were conveniently located at the hand washing sink for usage. |
Paper towels were later provided by PIC. |
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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TCS foods were observed in the firm's hot bar case for customer service not at proper 135F or above, checked with inspector provide thermometer. Items included the following: chicken tenders (25 pieces) at 114F, bologna biscuit (1) at 120F, and crispito (1) at 124F. |
Items were removed and dispose of by PIC. |
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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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TCS food products were observed stored opened from original packaging without proper date marking of 7 days (1+6). Items included the following: items found in the pizza prep table--pepperoni, beef, sausage, sliced onions, peppers, mushrooms, and olives (with date marked items observed in bottom of case, but not identified in upper case); Items found in the sandwich prep cooler--mustard slaw (made on site), mayo slaw (made on site), and seafood salad (ordered to firm), olives, tomatoes, and lettuce. |
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| 21,22 0080-04-09-.03(5)(a)8 Date Marking; Discard food after 7 days at 41F |
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TCS products observed in storage, opened from original packaging, with date marking that exceeded the 7 day (1+6) required at marking. Items included the following: items found in the kitchen walk-in cooler--sliced bologna (8-19-23), precooked bacon strips (9-4-23), hot dogs (8-29-23), and polish sausages (8-29-23); items found in the pizza prep table--beef (9-6-23). |
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| 37 Personal Cleanliness |
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| 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. |
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PIC and employee observed in food prep areas, preparing food, without proper hair restraints in use. |
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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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Dust build up observed on the kitchen walk-in cooler fan covers and on the retail walk0in cooler fan covers. |
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