| 01 PIC present, Knowledgeable, Duties |
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| 01 0080-04-09-.02(1)(b) Demonstration of knowledge |
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Observed when asking PIC about the sanitizer they use at the firm and how to test it; they were not able to speak to any processes or sanitizer.
**Observed when asking chef what temperature that they cook their chicken to; they were not able to give a correct cooking temperature. |
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Priority Foundation (PF) |
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| 16,17,18 cooking, reheating, cooling |
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| 16,17,18 16 Cooking time and temperature |
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| 16,17,18 0080-04-09-.03(4)(a) Raw Animal Foods cooked to the required time and temperature |
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Observed when checking a food container of already cooked TCS sauced chicken wings brought from the stove to the hot box to have an internal cook temperature between 152 to 160F using my probe thermometer. |
Under cooked chicken was voluntarily discarded by PIC during inspection. |
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 several pieces of fried chicken thighs and legs with inside of retail hot box with an internal temperature between 119 to 128F using my probe thermometer. |
All foods below 135F were voluntarily discarded by PIC during inspection. |
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 several prepped TCS food items inside of the kitchen prep table with an internal temperature of between 43 to 52F using my probe thermometer. |
All foods above 41F were voluntarily discarded by PIC during inspection. |
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 several containers of TCS refried beans, diced onions and bell peppers, and an open bag of TCS hot dogs missing proper date marking to tell when these foods were opened or when they need to be discarded. |
All foods missing proper date marking were voluntarily discarded by PIC during inspection. |
Priority (P) |
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| 32 Approved thawing methods |
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| 32 0080-04-09-.03(5)(a)3 Thawing shall be performed in a refrigerator (under 41F) or submerged in cold running water. |
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Observed several pieces of partial frozen TCS pork chops sitting out at ambient temperature, in bloody water, and uncovered stored on the kitchen prep counter. |
All improperly thawed food was voluntarily discarded by PIC during inspection. |
Core (C) |
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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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Observed no test kits for Steramine Quaternary Ammonia used at the firm. |
PIC stated that they were in the owner's office, but it is locked and cannot be accessed during inspection. |
Priority Foundation (PF) |
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