| 21,22 Date & Time for food safety |
in |
|
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|
0 |
| 21,22 21 Date Marking and Disposition |
in |
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0 |
| 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, ... |
out |
Observed no date marking labels on TCS items in kitchen prep cooler. Date marking labels for other coolers and freezers in compliance. |
Discussed date marking for items in prep cooler with same protocols as other date marking |
Priority (P) |
0 |
| 33 Thermometers provided and accurate |
in |
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0 |
| 33 0080-04-09-.04(5)(b)1 Good Repair and Calibration (Thermometers shall be accurate to plus or minus 2F) |
out |
Observed PIC did not have knowledge of calibrating high temperature probe thermometer. |
Inspector explained calibration process to PIC (boiling water, 210-212F) |
Priority Foundation (PF) |
0 |
| 44,45 Utensils and equipment |
in |
|
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0 |
| 44,45 45 Warewashing facilities installed, maintained, and used; test strips |
in |
|
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0 |
| 44,45 0080-04-09-.04(3)(b)4 Test Kits to measure concentration of sanitizing solutions. |
out |
Observed no chemical test strips for chlorine available in kitchen at time of inspection; PIC stated that they were uncertain to the location of the test strips. |
PIC stated that he can have more test strips from another store delivered by end of day: PIC was able to speak to proper concentration for bleach water used to sanitize food contact surfaces (50-100ppm) |
Priority Foundation (PF) |
0 |