| 01 PIC present, Knowledgeable, Duties |
in |
|
|
|
0 |
| 01 0080-04-09-.02(1)(c) Person in charge - Duties |
out |
The PIC must demonstrate adequate managerial control for food safety to reduce priority and repeat violations. |
|
Priority Foundation (PF) |
1 |
| 08 Adequate handwashing sinks properly supplied and accessible |
in |
|
|
|
0 |
| 08 0080-04-09-.06(3)(a)2 Handwashing sinks, properly supplied with soap |
out |
There was no soap at the hand sink located next to the three-compartment sink. |
|
Priority Foundation (PF) |
0 |
| 08 0080-04-09-.06(3)(a)3 Handwashing sinks, properly supplied with drying devices |
out |
There were no drying devices at the hand sink located next to the three-compartment sink. |
|
Priority Foundation (PF) |
0 |
| 08 0080-04-09-.06(3)(a)4 Handwashing aids and devices may not be provided for sinks not designated as hand sink; hand signs not provided |
out |
There was no hand sign at the hand sink located next to the three-compartment sink. |
|
Core (C) |
0 |
| 19,20 safe temperature holding |
in |
|
|
|
0 |
| 19,20 19 Hot holding temperature |
in |
|
|
|
0 |
| 19,20 0080-04-09-.03(5)(a)6(i)(I) Hot holding at 135F or above for Time/temperature control for safety foods |
out |
Fried chicken was observed at temperatures below 135F located in the food warmer (106F). |
Inspector instructed the PIC to dispose of the chicken and she advised that she would take it home to eat. |
Priority (P) |
0 |
| 30,31 Food temp controls |
in |
|
|
|
0 |
| 30,31 30 Proper cooling methods, adequate equipment for temperature control |
in |
|
|
|
0 |
| 30,31 0080-04-09-.04(3)(a)1 Equipment for cooling, heating, cold holding, and hot holding food shall be sufficient in number and capacity to provide safe food temperatures. |
out |
The hot holding food warmer was not heating properly to maintain food temperatures for the fried chicken stored (temperatures ranging from 122F-126F when all buttons are on but initially the temperature ranged from 99F-101F). |
|
Priority Foundation (PF) |
1 |
| 33 Thermometers provided and accurate |
in |
|
|
|
0 |
| 33 0080-04-09-.04(2)(d)9 Temperature Measuring Devices shall be located in hot and cold holding units; easily readable |
out |
No hot holding thermometer was available for the food warmer. |
|
Priority Foundation (PF) |
0 |
| 33 0080-04-09-.04(3)(b)2 Probe thermometer shall be readily accessible to check food temperatures |
out |
No probe thermometer was available to check internal temperatures of food items. |
|
Priority Foundation (PF) |
1 |
| 42,43 Single service & gloves |
in |
|
|
|
0 |
| 42,43 42 Single-service articles stored and used |
in |
|
|
|
0 |
| 42,43 0080-04-09-.04(5)(b)3 Single-service articles shall not be reused. |
out |
Single-service pickle bottles were observed to be used for storage of chicken (discussed with cook and showed PIC). |
|
Priority (P) |
1 |
| 50 Toilet facilities; constructed, supplied, cleaned |
in |
|
|
|
0 |
| 50 0080-04-09-.05(5)(a)7 A toilet room used by females shall be provided with a covered receptacle for sanitary napkins. |
out |
There was no covered receptacle in the unisex restroom. |
|
Core (C) |
1 |