| 14 Food contact surfaces; clean and sanitized |
in |
|
|
|
0 |
| 14 0080-04-09-.04(6)(a) Food contact surfaces shall be visually clean. |
out |
raw meat room- meat trays excessive old organic build up on trays. |
Even if no longer use all food contact equipment needs to be clean not left soiled. |
Priority Foundation (PF) |
0 |
| 21,22 Date & Time for food safety |
in |
|
|
|
0 |
| 21,22 21 Date Marking and Disposition |
in |
|
|
|
0 |
| 21,22 0080-04-09-.03(5)(a)8 Date Marking; Discard food after 7 days at 41F |
out |
Dates on thawed pizza topping container March and April and it is now May. Going over 7 days also retail TC creamer dispenser over the 14 days of the previous owner variance date which also the new owner would have to apply for variance under the the name of the new owner also. |
Make sure to always follow the 7 day date marking on the fully cooked pizza topping when taking from frozen state to refrigerated. Pulled and discarded voluntarily out of date product while inspector was on site. |
Priority (P) |
0 |
| 26 Variance obtained; Specialized Processes |
in |
|
|
|
0 |
| 26 0080-04-09-.03(5)(b)1 Variance obtained for Specialized Processes (Smoking food, Curing food, food additives for preservation, reduced oxygen packing (with exceptions), molluscan shellfish life-... |
out |
New owner cannot use old owner variance. If want TC dairy creamers to go over 7 days once open need to apply for variance with TDA. |
Apply for variance if wish to go over 7 days on TC creamers in retail dispenser. |
Priority (P) |
0 |
| 42,43 Single service & gloves |
in |
|
|
|
0 |
| 42,43 42 Single-service articles stored and used |
in |
|
|
|
0 |
| 42,43 0080-04-09-.04(9)(c)1 Single-service articles protected from contamination |
out |
Storing disposable food trays containers on floor in storage area. |
Keep food contact containers stored 6 inches off floors. |
Core (C) |
0 |
| 44,45 Utensils and equipment |
in |
|
|
|
0 |
| 44,45 45 Warewashing facilities installed, maintained, and used; test strips |
in |
|
|
|
0 |
| 44,45 0080-04-09-.04(5)(a)4 Warewashing equipment shall be cleaned before use, to prevent recontamination, and at least every 24 hours if used. |
out |
ware wash sinks in raw meat room excessive organic build-up in sink areas. |
Keep all sinks clean. |
Core (C) |
0 |
| 46 Non-food contact surfaces clean |
in |
|
|
|
0 |
| 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. |
out |
Rolling cart and trays/shelves in walk in meat cooler dry organic build up. |
Clean as needed to not allow build-up. |
Core (C) |
0 |
| 51,52 Facilities |
in |
|
|
|
0 |
| 51,52 52 Physical facilities installed, maintained, clean |
in |
|
|
|
0 |
| 51,52 0080-04-09-.06(5)(a) Maintained in good repair |
out |
Seal damage on stainless double door cooler at kitchen area. |
repair seal |
Core (C) |
0 |
| 51,52 0080-04-09-.06(5)(b) Physical facilities shall be cleaned as often as necessary |
out |
Floor & Ceiling in unused raw meat processing area & walk in cooler excessive black build up. Floor around fountain machine area excessive black build up and also damaged. |
clean floors. |
Core (C) |
0 |
| 53 Ventilation, lighting, and designated areas used |
in |
|
|
|
0 |
| 53 0080-04-09-.06(3)(c) Light Intensity shall be sufficient for cleaning where food is prepared or stored. |
out |
Light not working in produce walk in cooler |
If using area for food storage should have light and also be shielded. |
Core (C) |
0 |