| 01 PIC present, Knowledgeable, Duties |
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| 01 0080-04-09-.02(1)(c) Person in charge - Duties |
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PIC will need to maintain food safety and sanitation standards to ensure proper food safety continue to happen while offering hot/cold holding food. |
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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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Stored on the top 2nd shelf in WIC raw chicken tenders over shredded cheese |
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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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Drink machine and cappuccino machine nozzles and splash guard need cleaning |
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Priority Foundation (PF) |
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| 14 0080-04-09-.04(6)(b)1 Food contact cleaning frequency; 4 hours at ambient temperature |
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Breading containers for chicken and fish need to be cleaned and serving tongs at the warmer need to be cleaned every 4 hours. |
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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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Chicken fajita mix 97F and cooked gorditas 77F were sitting next to griddle instead being properly held at temperature of 135F. Inspector discussed with PIC either it is hot or cold will need to be kept at proper holding temperature until ready to be served. |
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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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Raw chicken tenders at 52F in WIC. PIC stated rinsed and thawed chicken in hot water before placing in the cooler. |
Inspector discussed with PIC proper water temperature to use when cleaning and thawing chicken. Discarded chicken and begin thawing under cold water. |
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| 35,36 Pests & contamination |
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| 35,36 36 Contamination prevented during food preparation, storage or display |
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| 35,36 0080-04-09-.03(3)(b)1 Preventing packaged and unpackaged food contamination by separation, packaging, and segregation methods |
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1 case of raw chicken sitting on the floor in the WIC near the 3 compartment sink. Inspector discussed all food need to be at 3 inches off the floor. |
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| 42,43 Single service & gloves |
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| 42,43 42 Single-service articles stored and used |
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| 42,43 0080-04-09-.04(9)(c)1 Single-service articles protected from contamination |
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Uncovered coffee filters on top of the coffee machine in the retail area. |
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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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No test strips for chlorine use |
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Priority Foundation (PF) |
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| 46 Non-food contact surfaces clean |
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| 46 0080-04-09-.04(6)(a)1(iii) Non-food contact surfaces shall be kept free of an accumulation of dust, dirt, food residue, and other debris. |
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Vent guards in WIC have build up. Vent hood has dust build up and oil spillage present. |
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Core (C) |
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