| 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 ware washing procedure (stated they wash, then sanitize, then rinse when it should be wash, rinse, sanitize) and sanitizer concentration requirements (50 to 200ppm for chlorine). |
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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 pink, brown, and black organic build up on deflector of ice machine. |
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Priority Foundation (PF) |
2 |
| 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 multiple fried foods in main hot box being held below 135 degrees F when temperature was taken with inspector's probe thermometer. |
PIC voluntarily discarded all hot held for safety items that were below 135 degrees F. |
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 no date marks present for cut produce items (tomatoes, lettuce, onion) pizza/sandwich toppings in prep cooler. |
PIC voluntarily discarded all non-exempt items that did not have a date mark. |
Priority (P) |
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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 firm's only available test kits for chlorine were 3 months expired at time of inspection. |
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Priority Foundation (PF) |
3 |