| 01 PIC present, Knowledgeable, Duties |
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| 01 0080-04-09-.02(1)(c) Person in charge - Duties |
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This firm has 4 priority violations showing a lack of managerial control. |
Links to TDA Retail Food Fact Sheets and YouTube training videos provided with the inspection report. |
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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A grill brush and 2 sink stoppers were observed stored in the kitchen handsink. |
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Priority Foundation (PF) |
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| 08 0080-04-09-.06(3)(a)4 Handwashing aids and devices may not be provided for sinks not designated as hand sink; hand signs not provided |
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No handwashing sign was observed in the unisex restroom. |
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Core (C) |
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| 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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1. Excessive food spillage was observed inside the pizza prep cooler.
2. Dried food buildup was observed on the deli slicer. |
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Priority Foundation (PF) |
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| 14 0080-04-09-.04(6)(b)1 Food contact cleaning frequency; 4 hours at ambient temperature |
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No system was in place to know when the deli slicer was put in o service and when to break down and sanitize the deli slicer. |
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Priority (P) |
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| 14 0080-04-09-.04(6)(b)2 Cooking, baking equipment, and microwaves cleaning frequency; at least every 24 hours |
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Both microwaves in the facility had old food build up in them and the interior lining is peeling away. Both microwaves need to be repaired or replaced. |
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Priority Foundation (PF) |
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| 14 0080-04-09-.04(5)(a)16 Sanitizer concentration shall be accurately determined |
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No sanitizer was available in the kitchen. |
The PIC was able to have bleach brought to the firm during the inspection. No closure issued. |
Priority Foundation (PF) |
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| 19,20 safe temperature holding |
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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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3 jugs of ranch dressing, 1 jar of pickle slices, and 4 jugs of mayonnaise that were all labeled "Refrigerate After Opening" were observed stored at ambient temperature. |
The PIC voluntarily discarded these products. |
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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1. No date marking was observed on the toppings in the pizza prep cooler.
2. No date marking was observed on 15 opened chubs of deli meat.
3. No date marking was observed on 6 BBQ rib sandwiches that are labeled "Keep Frozen" and stored in the deli service case. |
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Priority (P) |
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| 24,25 Chemical hazards |
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| 24,25 25 Chemicals identified, stored, and used |
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| 24,25 0080-04-09-.07(2)(d)1 Sanitizers level over manufacture's suggested use |
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The cook was observed pour bleach into a bucket of water used to store wiping cloths. The inspector tested this water at over 200 ppm. |
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Priority (P) |
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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(2)(b)3 Insect control devices shall not be installed over food preparation, clean equipment, utensil, single service items. |
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2 fly strips were observed hanging over the 3 compartment sink. |
The PIC asked for suggestions on were would be appropriate to hang the fly strips and moved them to areas were food is not prepared. |
Core (C) |
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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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A wet wiping cloth was observed stored in the kitchen hand sink. |
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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 test kits to measure sanitizer concentration were available. |
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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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1. Excessive grease build up was observed on the vent hood.
2. Excessive dust build up was observed on the walls, ceiling, and fan guards of both walk in coolers. |
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Core (C) |
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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 lid or cover was observed on the trash can in the unisex restroom. |
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Core (C) |
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| 50 0080-04-09-.06(2)(b)4 Toilet room shall have a self-closing tight fitting door |
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The restroom door is not self closing. |
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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)(a) Maintained in good repair |
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The bottom of the lid of one of the chest freezers is separating from the lid and exposing the insulation. |
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Core (C) |
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| 51,52 0080-04-09-.06(5)(m) Maintenance tools such as brooms, mops, vacuum cleaners need to be properly stored; mops stored to air dry. |
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Several mops were observed around the firm stored with the mop head directly on the floor. Mops and other cleaning equipment must be hung with the head off the floor when not in use. |
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Core (C) |
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