| 01 PIC present, Knowledgeable, Duties |
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| 01 0080-04-09-.02(1)(b) Demonstration of knowledge |
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** The cook in the kitchen wasn't aware of the proper cooking/hot holding temperature, proper chlorine sanitizer concentration, and thermometer calibration. |
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Priority Foundation (PF) |
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| 04,05 Hygiene |
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| 04,05 4 Eating, Drinking, or Using Tobacco |
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| 04,05 0080-04-09-.02(4)(a) Employees shall eat, drink, or use any form of tobacco only in designated areas |
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** Employee was observed drinking coffee in the kitchen area. |
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Priority (P) |
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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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** Pork skin with meat 123F.
** Baked chicken 96F. |
PIC voluntarily discarded during inspection. |
Priority (P) |
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| 35,36 Pests & contamination |
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| 35,36 36 Contamination prevented during food preparation, storage or display |
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| 35,36 0080-04-09-.03(3)(b)1 Preventing packaged and unpackaged food contamination by separation, packaging, and segregation methods |
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** Observed a burner and large pans for frying pork skin outside the building. The cook in the kitchen stated they fried the pork skin in outside the building. Not protected area. |
PIC voluntarily discarded during inspection. |
Priority (P) |
0 |