| 19,20 safe temperature holding |
in |
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0 |
| 19,20 19 Hot holding temperature |
in |
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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 cooked peppers/onions, pork, and cut onions stored below 135 degrees F when temperature was taken with inspector's probe thermometer. |
PIC voluntarily discarded all hot held for safety foods that were held below 135 degrees F. |
Priority (P) |
0 |
| 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 multiple containers of individually cupped portions of house-made salsas without a date mark. Approximately 300 cups/5 large bins did not have date marking information available. Observed bagged items (refried beans, cooked meats) thawing in upright cooler without date marking information. |
PIC voluntarily discarded all salsas that did not have a date mark. |
Priority (P) |
0 |
| 21,22 0080-04-09-.03(5)(a)8 Date Marking; Discard food after 7 days at 41F |
out |
Observed house made salsa in individual cups with a date mark that expired 2 days prior to inspection. Approximately 80 cups were expired. |
PIC voluntarily discarded all salsas that had an expired date mark. |
Priority (P) |
0 |
| 40,41 Utensils |
in |
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0 |
| 40,41 41 Utensils, equipment, and linens; stored, dried, and handled |
in |
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0 |
| 40,41 0080-04-09-.04(9)(a)1 Equipment and utensils are allowed to air-dry or used after adequate draining |
out |
Observed stacks of metal portion pans were stored wet nested on clean dish rack. |
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Core (C) |
0 |
| 44,45 Utensils and equipment |
in |
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0 |
| 44,45 44 Food and Non-food contact surfaces, cleanable, designed, constructed, and used |
in |
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0 |
| 44,45 0080-04-09-.04(1)(a) Food contact equipment surfaces shall be safe, durable, corrosion-resistant, nonabsorbent, smooth, and easily cleanable |
out |
Observed firm was using garbage bags to wrap food items (raw meat, baked goods). Garbage bags are not approved for food contact. |
|
Priority (P) |
0 |
| 44,45 0080-04-09-.04(2)(b)6 Nonfood-contact surfaces shall be designed and constructed to allow easy cleaning and to facilitate maintenance |
out |
Observed firm was using cardboard to line shelves where clean dishes were stored. Cardboard is not a cleanable surface. |
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Core (C) |
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 firm's only available test kits for their sanitizer were 6 months expired. |
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Priority Foundation (PF) |
0 |
| 53 Ventilation, lighting, and designated areas used |
in |
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0 |
| 53 0080-04-09-.06(4)(c) Designated area for personal items shall be located so that food and equipment are protected from contamination; personal belongings properly stored |
out |
Observed personal beverages (water cup, milkshake) stored above food for prep in upright cooler. |
|
Core (C) |
0 |