| 01 PIC present, Knowledgeable, Duties |
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| 01 0080-04-09-.02(1)(b) Demonstration of knowledge |
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Person in Charge at time of inspection could not demonstrate knowledge of food safety, Person in Charge was not aware of proper set up of 3 compartment sink and was not aware of proper hot holding, cold holding, and cooking temperatures at time of inspection. |
TDA Food Safety Fact Sheets were provided and discussed during inspection. |
Priority Foundation (PF) |
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| 08 Adequate handwashing sinks properly supplied and accessible |
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| 08 0080-04-09-.06(3)(a)2 Handwashing sinks, properly supplied with soap |
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No hand soap was available at hand washing sinks in employee rest room and customer rest room at time of inspection. |
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Priority Foundation (PF) |
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| 13 Food separated and protected |
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| 13 0080-04-09-.03(3)(b)1(i)(I) Raw animal foods must be kept separate from ready to eat foods at all times |
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A container of cracked, pooled raw shell eggs was observed to be stored directly above container of ready-to-eat sliced tomatoes in deli storage cooler at time of inspection. |
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Priority (P) |
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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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Foods at hot holding observed to not meet minimum hot holding temperature requirement, Internal temperatures of various foods were checked with TDA food probe thermometer and found to be below 135 degrees F, fried chicken tenders were checked with internal temperature of 100-108 degrees F, fried fish checked with internal temperature of 107 degrees F, chicken sandwiches were checked with internal temperature of 98 degrees F, and sausage biscuits were checked with internal temperature of 89 degrees F at time of inspection. Product must be a minimum of 135 degrees F during hot holding. |
Management voluntarily discarded product during inspection. |
Priority (P) |
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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(3)(b)4 Test Kits to measure concentration of sanitizing solutions. |
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No sanitizer test strips are available for testing quaternary ammonium sanitizer at time of inspection. |
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Priority Foundation (PF) |
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| 50 Toilet facilities; constructed, supplied, cleaned |
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| 50 0080-04-09-.05(5)(a)7 A toilet room used by females shall be provided with a covered receptacle for sanitary napkins. |
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No covered waste receptacle is provided in employee unisex rest room. |
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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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Heavy grease buildup in exhaust hood filters above grill and fryer. |
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Core (C) |
0 |