| 01 PIC present, Knowledgeable, Duties |
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| 01 0080-04-09-.02(1)(a) Designated person in charge present |
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Observed several priority Food Safety violations during today's inspection. The firm does not have adequate control of Food Safety. |
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Priority Foundation (PF) |
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| 01 0080-04-09-.02(1)(b) Demonstration of knowledge |
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Observed when calibrating thermometer with PICs that they were not able to speak to the proper temperature for testing accurately (32F). I also observed that PICs were not knowledgeable of Hot holding temperatures of their TCS foods. Also, PICs were not aware of proper date marking needed for open TCS foods. |
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Priority Foundation (PF) |
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| 14 Food contact surfaces; clean and sanitized |
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| 14 0080-04-09-.04(7)(c) Hot water and/or sufficient chemical sanitizer; default time of 30 seconds in contact with utensils; see manufacture's instructions |
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Observed when testing the first bucket of kitchen sanitizer that it registered 00ppm using mine and firm's test strips. |
PIC remade sanitizer 2 times before registering the correct rate of between 200 to 400 ppm using firm's and my test strips. |
Priority (P) |
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| 14 0080-04-09-.04(5)(a)16 Sanitizer concentration shall be accurately determined |
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Observed when testing sanitizer with PIC that they were not knowledgeable of the proper (parts per million) needed to properly sanitize dishes, utensils, and touch points. PIC stated that 100ppm was the proper rate. Also, when testing sanitizer, the PIC only dipped their sanitizer test strips for 2 seconds. Per manufacturer's instructions, the sanitizer test strip must be dipped for 10 seconds in order to get an accurate reading of between 200 to 400 ppm. |
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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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Observed several TCS hot foods today that registered outside the temperature safe zone for hot holding. Using my probe thermometer, I only registered an average temperature of (90 to 125F) |
All foods that were outside the temperature safe zone for hot holding were voluntarily discarded by PIC during inspection. |
Priority (P) |
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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)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, ... |
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Observed several open TCS food items inside the firm's prep table and 2 door coolers to be missing date marking of when they were opened or when they need to be thrown away. |
All open TCS foods missing date marking were voluntarily discarded by PIC during inspection. |
Priority (P) |
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