| 01 PIC present, Knowledgeable, Duties |
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| 01 0080-04-09-.02(1)(b) Demonstration of knowledge |
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Employee was unable to demonstrate proper knowledge of proper ware washing procedures, cold holding temperatures, cooking temperatures, and proper cooling temperatures. |
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Priority Foundation (PF) |
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| 06,07 Hand Hygiene |
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| 06,07 6 Hands Clean and Properly washed |
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| 06,07 0080-04-09-.02(3)(d) Food employees shall clean their hands in a handwashing sink |
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Observed employee washing their hands in the three-compartment sink. |
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Priority Foundation (PF) |
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| 16,17,18 cooking, reheating, cooling |
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| 16,17,18 18 Cooling time and temperature |
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| 16,17,18 0080-04-09-.03(5)(a)4(i) Cooling must occur within 2 hours from 135F to 70F and within a total of 6 hours from 135F to 41F or less. |
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Observed a tray of sausage patties that were being stored at ambient temperature. Employee stated that they were letting the patties sit out in ambient temperature until the internal temperature cooled to 41F, which is impossible to achieve without active cooling methods. |
The patties were stored in ambient temperature for an indetermined amount of time, so the employee voluntarily discarded all out of temperature products. |
Priority (P) |
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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 two pans of sliced onions and a gallon of whole milk that when the temperature was taken with inspector's probe thermometer was above 41F. |
Employee voluntarily discarded all out of temperature product. |
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| 35,36 Pests & contamination |
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| 35,36 35 Insects, rodents, and animals not present |
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| 35,36 0080-04-09-.06(2)(b)5 Outer Openings - Protected |
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Observed the door near the restroom leading to the dumpster area that would not close properly and has approximately a half inch gap between the door and the frame. |
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Core (C) |
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