| 01 PIC present, Knowledgeable, Duties |
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| 01 0080-04-09-.02(1)(b) Demonstration of knowledge |
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Employee unable to demonstrate knowledge of food safety - cooking/holding temperatures, etc. |
Found Food Safety Guide and discussed it with employee. |
Priority Foundation (PF) |
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| 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 |
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Observed container of raw country ham and bologna - raw ham must be kept separate from ready to eat bologna. |
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Priority (P) |
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| 19,20 safe temperature holding |
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| 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 |
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Chicken tenders probed with calibrated thermometer at 124 - 125, should be maintained at 135 or above. |
Out of temperature tenders removed for disposal. |
Priority (P) |
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| 24,25 Chemical hazards |
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| 24,25 25 Chemicals identified, stored, and used |
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| 24,25 0080-04-09-.07(2)(b) Chemicals used according to law; pesticide shall be applied only by an certified applicator. |
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Observed Spectracide Bug Stop stored under hand sink in kitchen. |
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Priority (P) |
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| 33 Thermometers provided and accurate |
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| 33 0080-04-09-.04(5)(b)1 Good Repair and Calibration (Thermometers shall be accurate to plus or minus 2F) |
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Thermometer in deli to check foods read 45 when trying to calibrate - unable to calibrate during inspection. |
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Priority Foundation (PF) |
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