| 01 PIC present, Knowledgeable, Duties |
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0 |
| 01 0080-04-09-.02(1)(b) Demonstration of knowledge |
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** Cooke in the kitchen wasn't aware of proper cooking/hot/cold holding temperature and chlorine sanitizer concentration. |
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Priority Foundation (PF) |
2 |
| 01 0080-04-09-.02(1)(c) Person in charge - Duties |
out |
** PIC was unable to maintain active managerial control due to numerous and repeat violations. |
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Priority Foundation (PF) |
0 |
| 09,10,11,12 Approved Source |
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| 09,10,11,12 9 Food obtained from an approved source |
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| 09,10,11,12 0080-04-09-.03(2)(a) Food source complies with law; from permitted establishment; hermetically sealed container; fluid milk grade A; commercially caught fish; molluscan shellfish from I... |
out |
** Tamales observed prepared at the PIC house not in the store. |
PIC voluntarily discarded during inspection. |
Priority (P) |
0 |
| 13 Food separated and protected |
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| 13 0080-04-09-.03(3)(b)1(i)(I) Raw animal foods must be kept separate from ready to eat foods at all times |
out |
** Raw shell eggs observed stored above drinks in the WIC. |
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Priority (P) |
0 |
| 14 Food contact surfaces; clean and sanitized |
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0 |
| 14 0080-04-09-.04(7)(c) Hot water and/or sufficient chemical sanitizer; default time of 30 seconds in contact with utensils; see manufacture's instructions |
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** Employee observed washing dishes without sanitize them (only wash and rinse) |
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Priority (P) |
0 |
| 19,20 safe temperature holding |
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0 |
| 19,20 19 Hot holding temperature |
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| 19,20 0080-04-09-.03(5)(a)6(i)(I) Hot holding at 135F or above for Time/temperature control for safety foods |
out |
** Food items in the hot holding unit were out of temperature (were between 97F/123F).
** Steak 86F, and diced chicken 86F were stored at ambient temperature. |
PIC voluntarily discarded during inspection. |
Priority (P) |
0 |
| 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 |
out |
** Cold TCS food items were observed out of temperature, temperatures were between (53F-55F) |
PIC voluntarily discarded during inspection. |
Priority (P) |
0 |
| 30,31 Food temp controls |
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| 30,31 30 Proper cooling methods, adequate equipment for temperature control |
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| 30,31 0080-04-09-.04(3)(a)1 Equipment for cooling, heating, cold holding, and hot holding food shall be sufficient in number and capacity to provide safe food temperatures. |
out |
** The Prep cooler was observed not to work properly, the temperature was 54F. |
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Priority Foundation (PF) |
0 |
| 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. |
out |
* Chlorine test strips were not available during today's inspection. |
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Priority Foundation (PF) |
4 |
| 53 Ventilation, lighting, and designated areas used |
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| 53 0080-04-09-.06(4)(c) Designated area for personal items shall be located so that food and equipment are protected from contamination; personal belongings properly stored |
out |
** Employee partially consumed water bottles observed stored on the shelf in the food prep area. |
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Core (C) |
0 |