| 14 Food contact surfaces; clean and sanitized |
in |
|
|
|
0 |
| 14 0080-04-09-.04(6)(a) Food contact surfaces shall be visually clean. |
out |
Observed dried food soils/bone dust on the band saw at the time of inspection. Band saw was stored as clean at the time of inspection.
Observed dried food soil buildup on food prep pans and lids that were stored as clean at the time of inspection.
|
|
Priority Foundation (PF) |
0 |
| 16,17,18 cooking, reheating, cooling |
in |
|
|
|
0 |
| 16,17,18 17 Reheating procedures for hot holding |
in |
|
|
|
0 |
| 16,17,18 0080-04-09-.03(4)(c)4 Reheating for hot holding shall be completed within 2 hours. |
out |
Observed a container of rice in the process of reheating at the time of inspection. PIC stated that the rice was frozen when reheating started at 10 AM.
Internal temperature of the rice at 12:10 PM showed 97-115 degrees in the top portion of the reheating container. Temperature was checked with TDA verified thermometer. The rice should have reached a temperature of 135 degrees or higher within 2 hours. |
PIC discarded the rice at the time of inspection. |
Priority (P) |
0 |
| 32 Approved thawing methods |
in |
|
|
|
0 |
| 32 0080-04-09-.03(5)(a)3 Thawing shall be performed in a refrigerator (under 41F) or submerged in cold running water. |
out |
Observed frozen raw fish in the three compartment sink in the thawing process that was not submerged in cold running water at the time of inspection. |
|
Core (C) |
0 |
| 44,45 Utensils and equipment |
in |
|
|
|
0 |
| 44,45 44 Food and Non-food contact surfaces, cleanable, designed, constructed, and used |
in |
|
|
|
0 |
| 44,45 0080-04-09-.04(1)(a) Food contact equipment surfaces shall be safe, durable, corrosion-resistant, nonabsorbent, smooth, and easily cleanable |
out |
Observed heavy scoring and staining on the cutting board at the time of inspection. |
|
Priority (P) |
1 |
| 51,52 Facilities |
in |
|
|
|
0 |
| 51,52 52 Physical facilities installed, maintained, clean |
in |
|
|
|
0 |
| 51,52 0080-04-09-.06(5)(b) Physical facilities shall be cleaned as often as necessary |
out |
Observed the hood vent in the kitchen to have a heavy build-up of grease residue at time of inspection. |
|
Core (C) |
2 |