| 14 Food contact surfaces; clean and sanitized |
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0 |
| 14 0080-04-09-.04(6)(a) Food contact surfaces shall be visually clean. |
out |
Observed black/red organic matter on nozzle of red slushy machine on retail sales floor. |
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Priority Foundation (PF) |
1 |
| 19,20 safe temperature holding |
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0 |
| 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 |
out |
Observed chicken tenders in hotbox on retail sales floor to have internal temperature of 117-138 when taken with inspector probe thermometer.
Observed corndogs to have internal temperature of 122 when taken with inspector probe thermometer.
Observed crispy dough(meat and cheese filling) to have internal temperature of 128 degrees F when taken with inspector probe thermometer.
Observed chicken kabobs to have internal temperature of 130 degrees F when taken with inspector probe thermometer. |
PIC voluntary discarded all out of temperature items |
Priority (P) |
1 |
| 35,36 Pests & contamination |
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0 |
| 35,36 35 Insects, rodents, and animals not present |
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| 35,36 0080-04-09-.06(5)(k) Controlling Pests including evidence of pests and eliminating their presence. |
out |
Observed excessive amount of rodent excrement in corner by triple sink, behind prep table, and in corners of storage room. |
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Priority Foundation (PF) |
1 |
| 37 Personal Cleanliness |
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0 |
| 37 0080-04-09-.02(4)(c) Food employees shall wear hair restraints such as hats, hair coverings or nets, beard restraints, and clothing that covers body hair while working with exposed food. |
out |
Observed employee prepping fried chicken with no hair restraint and no beard restraint with facial hair. |
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Core (C) |
0 |
| 46 Non-food contact surfaces clean |
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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 black and green organic matter on shelves with bottled drinks in retail walk in cooler. |
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Core (C) |
2 |