| 01 PIC present, Knowledgeable, Duties |
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| 01 0080-04-09-.02(1)(b) Demonstration of knowledge |
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Person in charge cannot demonstrate how to set up a 3 compartment sink and doesn't know the proper temperatures for hot and cold holding. |
Inspector showed PIC how to correctly set up a 3 compartment sink and went over hot and cold holding temperatures. Data handout was given. |
Priority Foundation (PF) |
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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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Sliced pizza observed to be held below 135 F. Pizza in hot holding unit observed to be held at the following temperatures; Loaded slice pizza 107.3 F, pepperoni slice pizza 109.1 F, and pepperoni slice pizza at 108.6 F. Temperatures verified with TDA digital probe thermometer. |
PIC discarded pizza during inspection. |
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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)8 Date Marking; Discard food after 7 days at 41F |
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The following food items were observed to be held in the pizza prep cooler past the use by date. All listed items were observed with 11/1 use by date. Hamburger crumble, sausage crumble, diced green peppers, and diced onion. |
PIC discarded all listed items during inspection. |
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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 Quaternary test kit available for Steramine sanitizer. |
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