2: Pic cannot Discuss symtpoms and reportable diagnoses, corrected by discussing policy, will email operator fact sheet and suggest printing and posting at sinks
6: Pic stated they either wash at the 3 comp or the hand sink - discussed proper use and seperation of sink use, discussed when to wash hands,
8: Hand sink completely blocked be two tall warmer igloos (3 to 4 feet in height), and no soap and no paper towels - employee stated they used napkins but recently ran out and did not have any back up supply of either. Pic stated they just reach around the warmers “sometimes” for handwashing.
Soap and paper towels to be stocked on the unit before the next time it opens. Warmer boxes to be moved To another part of the unit or off the unit by the next time the unit opens so that the hand sink is easily accessible to any persons on the unit.
53: Floors extremely slick with oil build up.
Additional Comments
Unit was moved to inactive status due to pic stating it was not in use - unit operating at event. Inspected during clean up.
Will return sometime within 10 days to ensure the correction of the observed priority item violations - owner is to intentionally schedule unit to operate and provide schedule to TDH so that the follow up can take place.
Unit is to have hand soap and paper towels
Email: smokinbuttztn@gmail.com
Observations
IN
1 Person in charge present, demonstrates knowledge, and performs duties
Compliant
Observations
OUT
2 Management awareness, policy present
COS
Observations
IN
3 Proper use of reporting, restriction & exclusion
Compliant
Observations
IN
4 Proper eating, tasting, drinking, or tobacco use
Compliant
Observations
IN
5 No discharge from eyes, nose, and mouth
Compliant
Observations
OUT
6 Hands clean and properly washed
Observations
IN
7 No bare hand contact with ready-to-eat foods or approved alternate method properly followed
Compliant
Observations
OUT
8 Handwashing sinks properly supplied and adequate
Observations
IN
9 Food obtained from an approved source
Compliant
Observations
NO
10 Food received at proper temperature
Compliant
Observations
IN
11 Food in good condition, safe, and unadulterated
Compliant
Observations
NA
12 Required records available: shell stock tags, parasite destruction
Compliant
Observations
NA
13 Food separated and protected
Compliant
Observations
IN
14 Food-contact surfaces: cleaned and sanitized
Compliant
Observations
IN
15 Proper disposition of unsafe food, returned food not reserved
Compliant
Observations
NA
16 Proper cooking time and temperatures
Compliant
Observations
NA
17 Proper reheating procedures for hot holding
Compliant
Observations
NO
18 Proper cooling time and temperature
Compliant
Observations
IN
19 Proper hot holding temperatures
Compliant
Observations
IN
20 Proper cold holding temperatures
Compliant
Observations
NA
21 Proper date marking and disposition
Compliant
Observations
NA
22 Time as a public health control: procedures and records
Compliant
Observations
NA
23 Consumer advisory provided for raw and undercooked food
Compliant
Observations
NA
24 Pasteurized foods used; prohibited foods not offered
Compliant
Observations
NA
25 Food additives: approved and properly used
Compliant
Observations
IN
26 Toxic substances properly identified, stored, used
Compliant
Observations
NA
27 Compliance with variance, specialized process, and HACCP plan
Compliant
Observations
OUT
53 Physical facilities installed, maintained, and clean