| 01 PIC present, Knowledgeable, Duties |
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| 01 0080-04-09-.02(1)(b) Demonstration of knowledge |
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Observed that staff did not have food safety knowledge such as hot and cold holding temperatures and sanitized water solution concentration. TDA requires a person in the firm at all times who is trained in food safety. |
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Priority Foundation (PF) |
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| 04,05 Hygiene |
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| 04,05 4 Eating, Drinking, or Using Tobacco |
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| 04,05 0080-04-09-.02(4)(a) Employees shall eat, drink, or use any form of tobacco only in designated areas |
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Observed staff member eating on counter next to cash register, which was later used as a surface to tray up doughnuts for retail sale and holding. |
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Priority (P) |
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| 06,07 Hand Hygiene |
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| 06,07 6 Hands Clean and Properly washed |
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| 06,07 0080-04-09-.02(3)(c) Wash hands immediately before engaging in food preparation including working with exposed food, clean equipment and utensils, and unwrapped single-service articles; donni... |
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Observed staff member did not wash their hands prior to putting on gloves and placing doughnuts in trays for retail sale and holding. |
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Priority (P) |
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| 08 Adequate handwashing sinks properly supplied and accessible |
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| 08 0080-04-09-.06(3)(a)3 Handwashing sinks, properly supplied with drying devices |
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Observed paper towel dispenser at rear hand sink next to 3 bay sink does not dispense paper towels. |
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Priority Foundation (PF) |
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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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*Observed head of syrup hose resting on floor under syrup rack
**Observed clogging of spouts for cappuccino dispenser |
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Priority Foundation (PF) |
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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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Observed hot holding unit to have a temperature of less than 135F; hot held food items in unit had internal temperatures of less than 135F when checked with inspector's calibrated probe thermometer |
PIC voluntarily discarded all food in hot holding unit; inspector assisted with locating dial on back of unit and turning it up in order to help maintain hot holding temperatures |
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)(a) Chemicals shall be stored separate from food, utensils, equipment, and single service items |
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Observed automotive chemicals stacked on top of boxes of foam cups on floor near restrooms |
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Priority Foundation (PF) |
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| 33 Thermometers provided and accurate |
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| 33 0080-04-09-.04(2)(d)9 Temperature Measuring Devices shall be located in hot and cold holding units; easily readable |
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Observed not thermometer in hot holding unit |
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Priority Foundation (PF) |
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| 33 0080-04-09-.04(3)(b)2 Probe thermometer shall be readily accessible to check food temperatures |
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Observed no probe thermometer 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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*Observed black organic matter soiling outside of retail drink fountain ice chute.
*Observed puddles of brown liquid on floor under syrup rack |
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Core (C) |
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