| 01 PIC present, Knowledgeable, Duties |
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| 01 0080-04-09-.02(1)(b) Demonstration of knowledge |
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PIC was unable to demonstrate knowledge of proper cooking temperature for raw chicken, proper raw protein storage, or thermometer calibration methods. |
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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 firm was storing raw chicken and raw beef above cut vegetables in upright prep cooler. |
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Priority (P) |
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| 14 Food contact surfaces; clean and sanitized |
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| 14 0080-04-09-.04(5)(a)16 Sanitizer concentration shall be accurately determined |
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Observed firm attempting to test quaternary ammonia sanitizer with chlorine test kits. |
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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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Observed multiple dairy products and sausages held above 41 degrees F when temperature was taken with inspector's probe thermometer |
PIC voluntarily removed items from sale. |
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)(d)1 Sanitizers level over manufacture's suggested use |
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Observed concentration of sanitizer solution at 3 compartment sink was above maximum 400 ppm per manufacturer's instructions. |
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Priority (P) |
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| 34 Food Properly labeled |
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| 34 0080-04-09-.03(6)(b) Food Label (common name, ingredient list, allergens, quantity, name & address of manufacturer), bulk food card/sign/placard; exempt for bulk unpackaged foods portioned to co... |
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Observed cake slices made and packaged off site from an approved source did not have manufacturer information or ingredient information available. |
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Priority Foundation (PF) |
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| 34 0080-04-09-.03(6)(b)3 Bulk self-dispensed foods labeled |
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Observed firm had a variety of different bulk baked goods without ingredient information available for all of the baked goods. |
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Core (C) |
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| 42,43 Single service & gloves |
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| 42,43 43 Gloves properly used |
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| 42,43 0080-04-09-.03(3)(d)5 Single-use gloves shall be used for only one task and discarded when damaged or task has changed. |
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Observed firm was reusing gloves for use with the raw beef and chicken containers at the prep line. |
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Priority (P) |
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