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10/11/2019
Inspection, Routine
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| 08 - Foodborne Illness Risk Factors |
| Hands clean & properly washed |
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Inspector Comments:
2-301.14 When to Wash (P)
A gloved employee wiped his hands on a common towel and then handled ready to eat foods. Corrective action: Eduction was provided on the required times to wash hands, use gloves, and how to use wiping cloths properly
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| 09 - Foodborne Illness Risk Factors |
| No bare hand contact with RTE food or a pre-approved alternative procedure properly allowed |
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Inspector Comments:
3-301.11 Preventing Contamination from Hands (P)
The bartender retrieved a beverage from a table to refill, refilled the beverage, delivered the refilled beverage, wiped off hands on his apron, and then cut a citrus zest garnish for another drink without washing hands and putting on gloves before handing the citrus. Corrective action: Education was provided on not touching any ready to eat foods with bare hands. Discussed recognizing hands as vehicle for contamination regarding food safety.
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| 10 - Foodborne Illness Risk Factors |
| Adequate handwashing sinks properly supplied and accessible |
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Inspector Comments:
6-301.12 Hand Drying Provision (Pf)
The paper towel dispenser at he expo preparation area was not stocked with paper towels. Corrective action: An employee stocked the dispesner with paper towels from the cooks line. Education was provided on maintining all handwashing sinks supplied and accessible at all times.
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| 16 - Foodborne Illness Risk Factors |
| Food contact surfaces; cleaned & sanitized |
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Inspector Comments:
4-602.11 Equipment Food-Contact Surfaces and Utensils-Frequency (P)
The long cutting boards on the cooks line were cleaned and sanitized twice daily and wiped with sanitizer throughout the day. Corrective action: Education was provided on cleaning and sanitizing in use cutting boards and utensils at least every four hours.
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| 22 - Foodborne Illness Risk Factors |
| Proper cold holding temperatures |
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Inspector Comments:
3-501.16(A)(2) Time/Temperature Control for Safety Food, Hot and Cold Holding (P)
Cream cheese icing (76°F) stored in a squeeze bottle on the cook's line measured above 41°F. Corrective action: The icing was marked with a four hour discard time. Guidance on product water activity and ph testing was provided. The operator will add the icing to the facility's TAPHC plan and correctly mark the icing with a four hour discard time from when the cream cheese was removed from temperature control.
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| 23 - Foodborne Illness Risk Factors |
| Proper date marking and disposition |
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Inspector Comments:
3-501.18 Ready-To-Eat Time/Temperature Control for Safety Food, Disposition (P)
Caramelized onions stored in the walk in refrigerator date marked as being prepared 9 days prior to the inspection were not discarded or used within seven days of preparation. The onions were discarded, see voluntary condemnation.
3-501.17 Ready-To-Eat Time/Temperature Control for Safety Food, Date Marking (Pf)
Opened almond milk stored in the expo line servers station under counter reach in refrigerator was not marked with an opened date. Opened milk stored in the upstairs bar was not marked with an opened date.
Corrective action: Education was provided on date marking and ensuring items that require date marking are discarded or used within 7 days.
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| 24 - Foodborne Illness Risk Factors |
| Time as a Public Health Control; procedures & records |
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Inspector Comments:
3-501.19 Time as a Public Health Control (C)
Hollandaise that is governed using time as a public health control was marked with two discard times. The person in charge correctly marked the hollandaise with an accurate disposal time.
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| 41 - Good Retail Practices |
| Wiping Cloths; properly used & stored |
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Inspector Comments:
3-304.14 Wiping Cloths, Use Limitation (C)
Several soiled wiping cloths used on the cook's line were not stored in sanitizer between uses. An employee used a pot holding towel to wipe equipment, hands, plates, and draped the towel over his shoulder. Discussed having sanitizer buckets available at all stations where food contact surfaces are wiped, ensuring wiping cloths are stored in sanitizer at the correct concentration, and educating food workers on not using towels used as pot holders as pot holders and to not wipe food contact surfaces or equipment with them.
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| 43 - Good Retail Practices |
| In-use utensils: properly stored |
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Inspector Comments:
3-304.12 In-Use Utensils, Between-Use Storage (C)
Knives were stored in equipment crevices on the cooks line. The ice scoop used behind the bar was stored with the scoop portion in contact with squeeze bottles that are handled with bare hands.
Discussed storing all in use utensils on clean surfaces that are cleaned and sanitized at the required frequency.
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| 48 - Good Retail Practices |
| Warewashing facilities: installed, maintained, & used; test strips |
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Inspector Comments:
4-302.14 Sanitizing Solutions, Testing Devices (Pf)
The facility does not have a way to verify that the hot water sanitizing dish machine is sanitizing food contact surfaces to at least 160°F. Corrective action: Education was provided on maintaining a devise or stickers to ensure sanitation temperatures at all times and testing for sanitization regularly. The operator will request a reusable indicator from the facility's chemical supplier.
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06/28/2019
Inspection, Follow-Up
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| 22 - Foodborne Illness Risk Factors |
| Proper cold holding temperatures |
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Inspector Comments: Diced ham (48°F), roasted red peppers (48°F) and caramelized onions (44°F) stored in the cooks line refrigerated drawers measured above 41°F. The cold top refrigerators on the cook's line are to be returned and replaced with different units. Ice baths were installed into the drawers to maintain all TCS foods at or below 41°F. Corrective action: Contact TCHD when new units are to be installed to verify cold holding temperatures.
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| 33 - Good Retail Practices |
| Proper cooling methods used; adequate equipment for temperature control |
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Inspector Comments: Cooked shredded chicken (56°F) was cooling tightly wrapped with plastic film in the walk in refrigerator. Education was provided on proper cooling methods.
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| 48 - Good Retail Practices |
| Warewashing facilities: installed, maintained, & used; test strips |
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Inspector Comments: High temperature test strips are ordered. Operator will send proof of receipt via email when received.
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