| 01 PIC present, Knowledgeable, Duties |
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| 01 0080-04-09-.02(1)(b) Demonstration of knowledge |
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PIC did not know food safety temperature control for hot and cold items |
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Priority Foundation (PF) |
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| 14 Food contact surfaces; clean and sanitized |
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| 14 0080-04-09-.04(6)(a) Food contact surfaces shall be visually clean. |
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Observed heavy black substance build up on retail drink machine ice dispenser. |
Employee cleaned and sanitized dispenser |
Priority Foundation (PF) |
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| 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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Observed sanitizer level in 3 comp sink at 10ppm when tested with sanitizer test strip. |
Sanitizer water discarded and remade by employee and tested at 100ppm |
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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Observed 2 hamburgers and 2 cheese pizzas in hot hold cabinet with temperatures below 135F. Burgers 117F Pizza 118F. Temperatures taken with state calibrated thermometer |
PIC voluntarily discarded out of temperature items. |
Priority (P) |
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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 tub of slaw sitting on prep table and temperature at 50F. Temperature should be 41F or below. Temperature taken with state calibrated thermometer |
Out of temperature tub of slaw discarded by PIC voluntarily |
Priority (P) |
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| 21,22 Date & Time for food safety |
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| 21,22 21 Date Marking and Disposition |
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| 21,22 0080-04-09-.03(5)(a)7 Date Marking; 6 days beyond the day of creation; exceptions are commercially made deli salads, hard cheeses, semi-soft cheeses, cultured dairy products, preserved fish, ... |
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Observed creamer in retail creamer machine not date marked for the 7 days allowed |
PIC discarded cream |
Priority (P) |
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| 33 Thermometers provided and accurate |
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| 33 0080-04-09-.04(2)(d)9 Temperature Measuring Devices shall be located in hot and cold holding units; easily readable |
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Observed reach in cooler with sauces without a visable themometer |
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Priority Foundation (PF) |
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| 40,41 Utensils |
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| 40,41 41 Utensils, equipment, and linens; stored, dried, and handled |
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| 40,41 0080-04-09-.04(9)(d)1 Cleaned and sanitized utensils are handled, displayed, or dispensed to protect from contamination of food |
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Observed a non handle cup in ready to eat slaw being used to dispense slaw. |
cup was removed, slaw discarded due to temperature violation |
Core (C) |
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| 47,48,49 Plumbing |
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| 47,48,49 48 Plumbing installed; backflow devices |
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| 47,48,49 0080-04-09-.05(2)(b)3 Air gap sufficient between water supply outlet and flood rim level |
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Observed garden hose attached to mopsink faucet and open end below flood rim |
PIC hung up hose above flood rim |
Priority (P) |
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| 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 |
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Observed employee bottled drink stored on preptable where food is prepared. |
Drink removed |
Core (C) |
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