| 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 hand washing, proper date marking (7 days), thermometer calibration, cooking temperatures (stated 140F), hot holding (stated 125F) and cold holding temperatures (stated 130F), and 3 compartment sink set up. Discussion was made about employee health and as firm has TDA fact sheets to refer for procedures. |
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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-.06(3)(a)2 Handwashing sinks, properly supplied with soap |
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No soap was observed in the firm's restroom. |
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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 drying devices were observed in the firm's restroom. |
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Priority Foundation (PF) |
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| 09,10,11,12 Approved Source |
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| 09,10,11,12 9 Food obtained from an approved source |
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| 09,10,11,12 0080-04-09-.03(2)(a) Food source complies with law; from permitted establishment; hermetically sealed container; fluid milk grade A; commercially caught fish; molluscan shellfish from I... |
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Firm observed using farm eggs, observed stored in condiment cooler, with no labelling, stored above 41F, and eggs were observed with apparent bird feces and feathers still on eggs. |
Eggs removed and disposed of by PIC. |
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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TCS food observed in the firm's hot bar with temperatures below required 135F. Items listed as follows:
- chicken tenders, approximately 30, at 122F;
- boudon bites, approximately 6, at 120F;
- chicken wings, approximately 5 BBQ and 5 spicy, at 125F |
Items were disposed of by PIC. |
Priority (P) |
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| 19,20 20 Cold holding temperature |
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| 19,20 0080-04-09-.03(5)(a)6(i)(II) Cold holding at 41F or less for Time/temperature control for safety foods |
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TCS food observed in the firm's condiment cooler with temperatures above required 41F. Items listed as follows:
- tomatoes, approximately 2 slices, at 57F;
- sliced cheese, approximately 20 slices, at 56F;
- honey mustard sauce, approximately 25 containers, at 50F;
-BBQ sauce, approximately 20 containers, at 51F;
- ranch sauce, approximately 30 containers, at 51F |
Items were disposed of by PIC. |
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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Firm did not have date marking on store prepared sausage, bologna, and bacon stored in storage room 2 door cooler. |
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Priority (P) |
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| 34 Food Properly labeled |
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| 34 0080-04-09-.03(3)(b)2 Food Storage Containers shall be identified with common name except for containers that can be readily seen through and food unmistakably recognized |
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Food products removed from original container, placed in new container, without proper labeling of product. Items included the following:
- raw chicken;
- raw chicken batter;
- biscuits;
- raw sausage;
- cooked sausage, bacon, bologna;
- raw tenderloin. |
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Core (C) |
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| 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)(o) Live animals prohibited in food preparation areas |
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Heavy fly presence observed in firm's kitchen and deli areas with flies landing on food utensils and personnel. |
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Priority Foundation (PF) |
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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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Apparent rodent excrement observed on floor under shelving by the 3 compartment sink, by the ice machine/white freezer, and in the dry storage room by the mop sink. |
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Priority Foundation (PF) |
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| 38,39 wiping cloth & washing produce |
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| 38,39 38 Wiping cloths properly used and stored |
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| 38,39 0080-04-09-.03(3)(d)4 Wiping cloths shall be maintained dry or held in sanitizer; free of debris; wiping cloth storage containers are stored off the floor |
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Soiled wiping cloths observed stored covering the 3 compartment sink faucet (with rubber band attached), on shelving by the 3 compartment sink, and on top of soda fountain drink canisters. |
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Core (C) |
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| 40,41 Utensils |
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| 40,41 40 In use utensils properly stored |
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| 40,41 0080-04-09-.03(3)(d)2 In use utensils for food preparation or dispensing shall be stored properly; handle above food, or in running water, and protected. |
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Observed tongs stored on counter under the hot bar without protection; tongs stored on counter by sugar container; scoop observed stored on top of creamer container without protection. |
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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(2)(a) Floors, walls and ceilings - Designed, constructed, and installed smooth and easily cleanable |
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Damaged ceiling tiles observed in the kitchen area with holes, exposed insulation, and water damage to tiles above the grill, stove, 3 compartment sink, storage shelving, ice maker, over WIC entrance, and prep tables, needing repair. |
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Core (C) |
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