| 14 Food contact surfaces; clean and sanitized |
in |
|
|
|
0 |
| 14 0080-04-09-.04(6)(b)1 Food contact cleaning frequency; 4 hours at ambient temperature |
out |
Can opener on prep table blade was observed to have a build-up of old food residue and debris. The inside of the ice chute on the fountain machine at self-service counter had a build-up of a pink substance, and the soda nozzles of the machine were observed to have a build -up of food residue and debris. Underside of cutting board at prep station was observed to have a build-up of food residue and debris from previous days use. not properly cleaned and sanitized. |
|
Priority (P) |
0 |
| 19,20 safe temperature holding |
in |
|
|
|
0 |
| 19,20 19 Hot holding temperature |
in |
|
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0 |
| 19,20 0080-04-09-.03(5)(a)6(i)(I) Hot holding at 135F or above for Time/temperature control for safety foods |
out |
Cheeseburgers, Hot Dogs, BBQ sandwiches, and Chicken hot wings internally checked with a TDA thermometer were observed to be between 111*F and 130*F out of the 135*F or above for Time/temperature control for safety foods |
Employee voluntarily discarded product during inspection. |
Priority (P) |
0 |
| 19,20 20 Cold holding temperature |
in |
|
|
|
0 |
| 19,20 0080-04-09-.03(5)(a)6(i)(II) Cold holding at 41F or less for Time/temperature control for safety foods |
out |
3 stacks of 24CT flats of eggs were observed to be sitting out on prep table and had a surface temperature of 70*F tested with a TDA thermal scanner. |
|
Priority (P) |
0 |
| 21,22 Date & Time for food safety |
in |
|
|
|
0 |
| 21,22 21 Date Marking and Disposition |
in |
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|
0 |
| 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, ... |
out |
Cut vegetables at the prep area cooler and a bag of cut lettuce in the prep cooler were observed not to be date marked with the TDA regulation of 6 days beyond the day of creation. |
|
Priority (P) |
1 |
| 37 Personal Cleanliness |
in |
|
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|
0 |
| 37 0080-04-09-.02(3)(g) Food employees shall not wear jewelry on their arms and hands while preparing food; except plain band; including medical information jewelry |
out |
Kitchen employee working in food preparation was observed to be wearing a bracelet on her right arm. |
|
Core (C) |
0 |
| 44,45 Utensils and equipment |
in |
|
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|
0 |
| 44,45 44 Food and Non-food contact surfaces, cleanable, designed, constructed, and used |
in |
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0 |
| 44,45 0080-04-09-.04(1)(a) Food contact equipment surfaces shall be safe, durable, corrosion-resistant, nonabsorbent, smooth, and easily cleanable |
out |
Observed loose metal wires on the fryer baskets. |
|
Priority (P) |
0 |
| 51,52 Facilities |
in |
|
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0 |
| 51,52 52 Physical facilities installed, maintained, clean |
in |
|
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0 |
| 51,52 0080-04-09-.06(5)(a) Maintained in good repair |
out |
3 Bay Sink was observed to be leaking from pin holes on the bottom underside of the sink. |
|
Core (C) |
0 |
| 51,52 0080-04-09-.06(5)(b) Physical facilities shall be cleaned as often as necessary |
out |
Heavy grease and food debris buildup was observed on floor underneath grill and fryer. |
|
Core (C) |
1 |
| 53 Ventilation, lighting, and designated areas used |
in |
|
|
|
0 |
| 53 0080-04-09-.06(4)(c) Designated area for personal items shall be located so that food and equipment are protected from contamination; personal belongings properly stored |
out |
Observed personal items (shoes, sweat shirt, lotion, and change purse stored on shelf with food in the warewash area of the kitchen. |
|
Core (C) |
0 |