| 01 PIC present, Knowledgeable, Duties |
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| 01 0080-04-09-.02(1)(b) Demonstration of knowledge |
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PIC did not show adequate knowledge of food safety procedures and protocols. |
Inspector will email PIC a copy of food safety handouts from TDA. |
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 at the hand sink in the kitchen |
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Priority Foundation (PF) |
2 |
| 08 0080-04-09-.06(3)(a)3 Handwashing sinks, properly supplied with drying devices |
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No paper towels or air dryer at hand sink in the kitchen |
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Priority Foundation (PF) |
0 |
| 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 at hand sink in kitchen |
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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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Black build up observed inside of ice machine. |
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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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Food residue observed on deli slicer. Deli slicer not being broken down and sanitized every 4 hours. |
Firm should establish a system to know when the deli slicer is put in to use and when it needs to be cleaned. |
Priority (P) |
0 |
| 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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Pizza topping cooler not working properly. Scan with infrared thermometer showed toppings at 68 to 70 degrees. Jugs of Member's Mark ranch dressing, Italian dressing, mayonnaise, and mustard stated refrigerate after opening observe being kept at room temperature. Milk in walk in cooler scanned with an infrared thermometer at 50 degrees. |
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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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No date marking observed on open deli meats or in pizza topping cooler. |
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Priority (P) |
4 |
| 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)(a) Chemicals shall be stored separate from food, utensils, equipment, and single service items |
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Can of Raid pesticide observed in kitchen |
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Priority Foundation (PF) |
0 |
| 32 Approved thawing methods |
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| 32 0080-04-09-.03(5)(a)3 Thawing shall be performed in a refrigerator (under 41F) or submerged in cold running water. |
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Gyro meat observed being thawed at room temperature. Meat was still below 41 degrees. |
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Core (C) |
0 |
| 34 Food Properly labeled |
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| 34 0080-04-09-.03(6)(b) Food Label (common name, ingredient list, allergens, quantity, name & address of manufacturer), bulk food card/sign/placard; exempt for bulk unpackaged foods portioned to co... |
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Ice bags not labeled with name and address of facility. |
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Priority Foundation (PF) |
2 |
| 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)5 Outer Openings - Protected |
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Gap in front door large enough for a pen to fit through. |
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Core (C) |
1 |
| 35,36 36 Contamination prevented during food preparation, storage or display |
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| 35,36 0080-04-09-.03(3)(b)1 Preventing packaged and unpackaged food contamination by separation, packaging, and segregation methods |
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Bags of open cheese, beef patties, chicken tenders in 2 door freezer in kitchen that were not covered or protected. |
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Priority (P) |
1 |
| 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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Employee observed prepping a pizza to cook with no hair restraint. |
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Core (C) |
0 |
| 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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Ice scoop not covered or protected. Cleaned tongs seen hanging from a prep table without being covered or protected. |
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Core (C) |
2 |
| 42,43 Single service & gloves |
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| 42,43 42 Single-service articles stored and used |
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| 42,43 0080-04-09-.04(9)(c)1 Single-service articles protected from contamination |
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Pizza boxes and Styrofoam plates observed being stored on the floor. Styrofoam plates being stored not inverted on prep table. |
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Core (C) |
0 |
| 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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Chest freezer in storage area with lid falling apart. Insulation inside lid exposed. |
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Core (C) |
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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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Clutter in front of walk in cooler. Walk in cooler had trash on the floor. Clutter and old equipment in kitchen area. Back room full of clutter and old equipment. Vent hood, walls, and floor of kitchen had greasy buildup. |
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Core (C) |
2 |
| 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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Mop stored in mop bucket instead of being hung to air dry. |
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Core (C) |
0 |