| 01 PIC present, Knowledgeable, Duties |
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| 01 0080-04-09-.02(1)(b) Demonstration of knowledge |
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Kitchen employee and PIC did not have knowledge of cooking temperatures, thermometer calibration, hot holding and sanitizer concentration. |
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Priority Foundation (PF) |
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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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Numerous items in meat display case and retail deli case observed not being maintained with an internal temperature of 41F or below. Internal temperatures ranged from 45F-65F with inspector probe thermometer. Specific temperatures can be found in food temperature log. |
PIC voluntarily discarded all items not maintained at 41F or below. |
Priority (P) |
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| 33 Thermometers provided and accurate |
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| 33 0080-04-09-.04(3)(b)2 Probe thermometer shall be readily accessible to check food temperatures |
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PIC did not have a probe thermometer available that has the ability to be calibrated within the firm. |
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Priority Foundation (PF) |
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| 44,45 Utensils and equipment |
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| 44,45 45 Warewashing facilities installed, maintained, and used; test strips |
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| 44,45 0080-04-09-.04(3)(b)4 Test Kits to measure concentration of sanitizing solutions. |
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Chemical test strips for chlorine sanitizer observed not available at time of inspection. |
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Priority Foundation (PF) |
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