| 01 PIC present, Knowledgeable, Duties |
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| 01 0080-04-09-.02(1)(b) Demonstration of knowledge |
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Firm has 6 priority violations which demonstrates a lack of food safety knowledge. PIC did not know that raw chicken had to be cooked to or above 165 degrees before serving and was unaware that the firm had 2 thermometers still in the packaging. PIC did not know how to set up the sanitizer sink and was allowing equipment to airdry in the sink before using a hand towel to dry any wet equipment, then before placing it on the shelf. Firm was reheating several foods in in the food warmer, to include rice. |
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Priority Foundation (PF) |
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| 13 Food separated and protected |
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| 13 0080-04-09-.03(3)(b)1(i)(I) Raw animal foods must be kept separate from ready to eat foods at all times |
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Pizza Reach-in- raw pork was stored over ready to eat biscuits |
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Priority (P) |
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| 16,17,18 cooking, reheating, cooling |
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| 16,17,18 17 Reheating procedures for hot holding |
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| 16,17,18 0080-04-09-.03(4)(c)4 Reheating for hot holding shall be completed within 2 hours. |
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Firm was reheating several foods in the food warmer table since 9am per PIC. At 11 am food was still below 165 degrees |
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Priority (P) |
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| 16,17,18 18 Cooling time and temperature |
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| 16,17,18 0080-04-09-.03(5)(a)4(i) Cooling must occur within 2 hours from 135F to 70F and within a total of 6 hours from 135F to 41F or less. |
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Pizza Reach-in- PIC states that he had cooked a tray of various proteins to include eggs, sausage, and pork at 4am. At 11am the food on the tray still had an internal temperature above 41 degrees more then 6 hours since it was prepared. PIC discarded the tray. The internal temperature of all food was taken using a state issued and calibrated probe thermometer. |
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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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Using a State issued and calibrated probe thermomiter, several foods being held in the warmer were found to be below the safe hot holding temperature of 135 degrees. PIC discarded out of temperature foods. |
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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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No date marking on a container of batter in the 2 door reach-in and other items in the pizza reach-in |
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Priority (P) |
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| 24,25 Chemical hazards |
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| 24,25 25 Chemicals identified, stored, and used |
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| 24,25 0080-04-09-.07(2)(d)1 Sanitizers level over manufacture's suggested use |
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Sanitizer was at 400 PPM at 70 degrees |
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Priority (P) |
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| 30,31 Food temp controls |
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| 30,31 30 Proper cooling methods, adequate equipment for temperature control |
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| 30,31 0080-04-09-.03(5)(a)5 Cooling Methods (shallow pans, smaller portions, rapid cooling equipment, stirring, ice bath, ice as ingredient) |
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Pizza Reach-in- PIC states that he cooked sausage gravy at 4am and after 11am, the gravy still had an internal temperature above 41 degrees. The internal temperature of all food was taken using a state issued and calibrated probe thermometer. Firm needs to place recently prepared gravy in shallow pans in the walk-in and not deep pans in the reach-in. |
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Priority Foundation (PF) |
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| 40,41 Utensils |
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| 40,41 40 In use utensils properly stored |
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| 40,41 0080-04-09-.03(3)(d)2 In use utensils for food preparation or dispensing shall be stored properly; handle above food, or in running water, and protected. |
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Food tongs not covered or protected from contamination, hanging on the counter of the warmer, |
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Core (C) |
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| 44,45 Utensils and equipment |
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| 44,45 45 Warewashing facilities installed, maintained, and used; test strips |
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| 44,45 0080-04-09-.04(3)(a)2 Warewashing sink must have 3 compartments and be adequately sized for equipment being washed |
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Employee was washing dishes in first compartment of the sink, then rinse and spray sanitizer in second compartment and letting items dry in the third compartment. |
Inspector told employee that one sink is to wash, one sink is to rinse, then they have to submerge the dishes into the sanitizer for at least 10-30 seconds depending on the manufacture instructions that are on the label. I told the employee that the ledge on the side of the sink can be used for drying but equipment must airdry and not be wiped dry. |
Priority Foundation (PF) |
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| 50 Toilet facilities; constructed, supplied, cleaned |
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| 50 0080-04-09-.06(3)(b)2 Toilet tissue available in toilet room |
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Firm did not have Toilet tissue available in toilet room, states a customer stole it. |
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Priority Foundation (PF) |
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