6: Hand wash sink has no paper towels and dishes stored in both compartments. Pic stated hand washing taking place in restroom outside of kitchen. Cos by designating 2 comp sink for hand washing only.
8: Two compartment hand wash sink is missing splash guard/dividers, several dirty dishes stored in both compartments including large strainer. No paper towels present, hand wash only sign posted above sink. Cos by pic removing dishes, designating sink for hand washing only until new splash guards are installed. Pic stated new guards are ordered due to previous ones breaking last week. (Splash guards were installed after last inspection as pic emailed photos to TDH.)
Violation has been observed during two consecutive routine inspections. A Food Safety Plan (FSP) template will be emailed to operator to use in gaining control over repeated priority violations. Will offer assistance to operator with FSP.
18: Melon cut yesterday and stored in ric in kitchen temps 49F. Ambient temp of ric on thermapen reads 49F. Half melon was wrapped in plastic, rest was sliced and pieces stored in pan. Cos by embargoing 15 pounds. Cold tcs foods must be cooled to 41F or less within 4 hours of prepping. Will send cooling fact sheet.
20: Open package of ham hock in kitchen ric temps 49F, ambient temp of cooler is 49F on thermapen. Cos by embargoing 1 lb. All cold tcs foods must be held at 41F or less.
21: Beans date marked 6/25 stored in prep cooler. Cos by pic discarding, discussed proper date marking.
31: Bagged cole slaw and containers of potato salad delivered from Sam’s Club within past 3 hours stored in kitchen ric which is temping 48F, food not properly cooling. Cos by pic relocating food to white fridge to properly cool and cold hold to 41F or less.
34: No thermometer in white fridge in back storage area.
37: Mesh bag of onions stored on floor. Cos by pic placing on shelf
37: Fly strip hung on window sill directly in front of food prep table. Cos by pic removing.
Additional Comments
Will email fact sheets and copy of new permit
Observations
IN
1 Person in charge present, demonstrates knowledge, and performs duties
Compliant
Observations
IN
2 Management awareness, policy present
Compliant
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
COS
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
COSRepeat
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
IN
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
NO
16 Proper cooking time and temperatures
Compliant
Observations
NO
17 Proper reheating procedures for hot holding
Compliant
Observations
OUT
18 Proper cooling time and temperature
COS
Observations
IN
19 Proper hot holding temperatures
Compliant
Observations
OUT
20 Proper cold holding temperatures
COS
Observations
OUT
21 Proper date marking and disposition
COS
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
31 Proper cooling methods used; adequate equipment for temperature control
Observations
OUT
34 Thermometers provided and accurate
Observations
OUT
37 Contamination prevented during food preparation, storage and display
Observations
OUT
37 Contamination prevented during food preparation, storage and display