| 19,20 safe temperature holding |
in |
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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 |
Observed several Hot Held self-serve retail food items to be below required holding temperatures. Items included: Breaded Chicken Bites @121.2 degrees, Bone in Breaded Chicken Wings @ 119.8 degrees, Breaded Chicken Fingers @112.5 degrees, Bone in Chicken Breast @109.5 degrees. Food item temperatures were checked using a TDA verified probe thermometer. |
Food items were discarded at the time of inspection. |
Priority (P) |
1 |
| 19,20 20 Cold holding temperature |
in |
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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 |
Observed 2 containers of commercially prepared food items in a food prep cooler that were not being held below the required temperature: Pulled Pork @ 43.9 degrees and Chili @ 44.5 degrees. Food items were checked using a TDA verified probe thermometer. |
Items were discarded at the time of inspection. |
Priority (P) |
1 |
| 21,22 Date & Time for food safety |
in |
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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 |
Observed several containers of food items in the food prep cooler that were not date marked at the time of inspection. |
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Priority (P) |
1 |
| 34 Food Properly labeled |
in |
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0 |
| 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... |
out |
Observed "In House" bagged ice used for retail sale with no facility name or address and on the bags. |
|
Priority Foundation (PF) |
0 |
| 40,41 Utensils |
in |
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0 |
| 40,41 40 In use utensils properly stored |
in |
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0 |
| 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. |
out |
Observed "in-use" utensils stored in a cardboard box at the time of inspection. |
Utensils were removed from service and placed in the three compartment sink for recleaning at the time of inspection. |
Core (C) |
0 |
| 44,45 Utensils and equipment |
in |
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0 |
| 44,45 45 Warewashing facilities installed, maintained, and used; test strips |
in |
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0 |
| 44,45 0080-04-09-.04(3)(b)4 Test Kits to measure concentration of sanitizing solutions. |
out |
Noted that there were no test strips available for sanitizer testing at the time of inspection. |
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Priority Foundation (PF) |
0 |
| 50 Toilet facilities; constructed, supplied, cleaned |
in |
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0 |
| 50 0080-04-09-.05(5)(a)7 A toilet room used by females shall be provided with a covered receptacle for sanitary napkins. |
out |
Noted that there was no lid available for the trash receptacle in the women's restroom at the time of inspection. |
|
Core (C) |
0 |