| 02,03 Employee Health |
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| 02,03 2 Employee Health Policy and Reporting |
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| 02,03 0080-04-09-.02(2)(a) Food employees are required to report to the person in charge information about their health and activities as they relate to diseases that are transmissible through food... |
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Observed no Employee Health Policy available during inspection |
Inspector provided TDA standard EHP |
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| 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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Observed TCS items in kitchen prep cooler to have internal temperatures above 41F when checked with inspector's calibrated probe thermometer. |
PIC removed all TCS items from prep cooler (shredded cheese and three tubs of sausages) |
Priority (P) |
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| 21,22 Date & Time for food safety |
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| 21,22 22 Time as a Public Health control |
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| 21,22 0080-04-09-.03(5)(a)9(ii) Time as a Public Health control- 4 hours |
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Observed hot held items in retail hot box to have exceed 4 hour hold time |
PIC removed hot items from retail hot holding unit with times exceeding 4 hours |
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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 dried food residue on fronts of rear coolers and kitchen appliances |
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Core (C) |
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