| 01 PIC present, Knowledgeable, Duties |
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| 01 0080-04-09-.02(1)(b) Demonstration of knowledge |
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PIC was not in the building when I arrived to start the inspection. Kitchen Employee was asked what temperature the hot holding or cooked hamburgers should be at or above they replied that they did not know and that the PIC would know when they return. Employee was seen washing a pan with only soap and water and not sanitizing and then using a towel to dry the pan instead of letting it air dry. During the inspection employees had a lack of general food safety knowledge. |
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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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Kitchen- Employee was seen washing a metal pan with soap and water then using a towel to dry the pan before attempting to place food it. I asked the PIC what she was doing with the pan because the pan had not been sanitized and she had dried it with a towel instead of air drying, as employee carried pan into the walk-in cooler to retrieve food. |
PIC explained to employee that the pans need to sanitize and air dried and to just get another pan. |
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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Retail Warmer- New hamburgers were placed into the retail warmer to be sold were at 104 degrees when probed using a state issued and calibrated probe thermometer. Burger times were not written on the glass when they were to be discarded, per employee they were still putting burgers in the warmer, explained burgers need to be 135 degrees or above to be placed in the warmer for sale. Employee took burgers out of warmer to re-cook. |
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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)(e) Food shall be stored in a clean location, not exposed to contamination, at least 6 inches above the floor. Food shall not be stored in prohibited areas such as: locker/ch... |
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Kitchen- Biscuits were placed on a sheet tray in the freezer without any protective coverings to protect it for contamination. |
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Core (C) |
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| 37 Personal Cleanliness |
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| 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. |
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Kitchen- Employee was preparing food without hair restraints such as hats, hair coverings or nets, beard restraints, and clothing that covers body hair while working with exposed food. |
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Core (C) |
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| 46 Non-food contact surfaces clean |
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| 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. |
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Kitchen- #1-Firm hangs clean tongs on 2 long rods that have excessive amounts of dust and grease on them.
#2-Excessive amounts of dust on clean knife holder. |
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Core (C) |
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| 53 Ventilation, lighting, and designated areas used |
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| 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 |
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Kitchen- two cups were stored above the kitchen prep table. one cups had a lid with a straw and the other was a cup of coffee without a lid. Explained to employee that personal cups should never be stored above food or work areas due to possible contamination of they were to spill. |
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Core (C) |
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