| 01 PIC present, Knowledgeable, Duties |
in |
|
|
|
0 |
| 01 0080-04-09-.02(1)(c) Person in charge - Duties |
out |
Due to number of priority violations. |
|
Priority Foundation (PF) |
0 |
| 14 Food contact surfaces; clean and sanitized |
in |
|
|
|
0 |
| 14 0080-04-09-.04(6)(b)1 Food contact cleaning frequency; 4 hours at ambient temperature |
out |
Observed in use thongs, at roller grill, that PIC stated are changed once per shift, about every 8 hours. |
PIC did pull all the in-use thongs and moved them for washing. |
Priority (P) |
0 |
| 14 0080-04-09-.04(5)(a)16 Sanitizer concentration shall be accurately determined |
out |
Observed PIC test sanitizer concentration in a sanitizer bucket, when solution had an internal temperature of 105F, when checked with Inspector's probe thermometer. Per test strip packaging, test should take place when solution has a temperature between 65F-75F. |
|
Priority Foundation (PF) |
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 |
Observed the following items on the Roller Grill, with an internal temperature below 135F, when checked with Inspector's probe thermometer: Roller Bites Cheese Buffalo(109F), and Roller Bites Monterey (115F, 116F). These items had been moved to the front of the roller grill for hot hold, and had completed cooking per employee. |
PIC did voluntarily discard all the out of temperature items. |
Priority (P) |
0 |
| 19,20 20 Cold holding temperature |
in |
|
|
|
0 |
| 19,20 0080-04-09-.03(5)(a)6(i)(II) Cold holding at 41F or less for Time/temperature control for safety foods |
out |
Observed the following items in the retail milk and juice cooler, with an internal temperature above 41F when checked with Inspector's probe thermometer: see temperature chart.
*Observed in use mayo in the prep table with an internal temperature above 41F when checked with Inspector's probe thermometer, 53F. |
PIC did voluntarily discard all the out of temperature items by emptying containers down the drain and keeping the empty bottles to return for credit. PIC voluntarily moved items requiring cold holding that were still at a safe temperature to the walk-in cooler. PIC did |
Priority (P) |
0 |
| 21,22 Date & Time for food safety |
in |
|
|
|
0 |
| 21,22 21 Date Marking and Disposition |
in |
|
|
|
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 the following open TCS items in the prep table/prep cooler with no date marking: ranch dressing, Italian dressing, banana peppers, jalapeno peppers, milk and hotdogs. |
PIC voluntarily added dates items for which a date was known and still with in 7 days and discarded all the others. |
Priority (P) |
0 |
| 34 Food Properly labeled |
in |
|
|
|
0 |
| 34 0080-04-09-.03(3)(b)2 Food Storage Containers shall be identified with common name except for containers that can be readily seen through and food unmistakably recognized |
in |
Observed icing, vinegar, oil, and sugar shaker, in kitchen area with no identifying information. |
|
Core (C) |
0 |
| 46 Non-food contact surfaces clean |
in |
|
|
|
0 |
| 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. |
out |
Observed heavy dust build up on the fan guards, and black organic matter build up on the walls in the beer cooler. |
|
Core (C) |
0 |