| 01 PIC present, Knowledgeable, Duties |
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| 01 0080-04-09-.02(1)(c) Person in charge - Duties |
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A lack of managerial control is demonstrated through 3 priority violations. Additionally the PIC expressed that the firm was aware that one of the prep coolers in not holding refrigerated foods below 41 degrees and still stored foods requiring temperature control for safety inside it. |
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Priority Foundation (PF) |
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| 19,20 safe temperature holding |
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| 19,20 20 Cold holding temperature |
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| 19,20 0080-04-09-.03(5)(a)6(i)(II) Cold holding at 41F or less for Time/temperature control for safety foods |
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One of the prep coolers was measured with an infrared surface thermometer at 52 degrees. Foods inside this cooler were probed with a state issued and calibrated thermometer with a bell pepper at 47 degrees, boiled and peeled eggs at 43 degrees, and fish at 42 degrees. The PIC voluntarily discarded all product requiring refrigeration in this cooler. Several sauces and heavy duty mayonnaise that do not require refrigeration were observed in this cooler as well. Firm was informed it may still use these items. Firm was told that no items that require refrigeration may be placed in this cooler until it is repaired. |
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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)(b)1 Preventing packaged and unpackaged food contamination by separation, packaging, and segregation methods |
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A bowl of frozen French fries was observed on a shelf below the kitchen prep table uncovered and not protected from contamination. The French fries were still frozen solid to the touch. The PIC covered this bowl with plastic wrap and placed it in the reach in freezer. |
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Priority (P) |
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| 38,39 wiping cloth & washing produce |
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| 38,39 38 Wiping cloths properly used and stored |
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| 38,39 0080-04-09-.03(3)(d)4 Wiping cloths shall be maintained dry or held in sanitizer; free of debris; wiping cloth storage containers are stored off the floor |
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A damp wiping cloth was observed on a kitchen prep table not being held in sanitizer solution. During the inspection the PIC moved this cloth to be laundered. |
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Core (C) |
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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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5 large seasoning containers were observed to have small single use condiment cups inside them being used as scoops for the seasonings. Discussed with PIC that these scoops must have handles to be used in food service. Suggested that measuring spoons would meet that criteria. |
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Core (C) |
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| 44,45 Utensils and equipment |
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| 44,45 44 Food and Non-food contact surfaces, cleanable, designed, constructed, and used |
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| 44,45 0080-04-09-.04(1)(a) Food contact equipment surfaces shall be safe, durable, corrosion-resistant, nonabsorbent, smooth, and easily cleanable |
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A ceramic bowl with sauce in it was observed on top of the prep cooler with the rim heavily chipped and damaged. This bowl is no longer easily cleanable. The PIC discarded this bowl during the inspection. |
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Priority (P) |
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| 51,52 Facilities |
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| 51,52 52 Physical facilities installed, maintained, clean |
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| 51,52 0080-04-09-.06(5)(b) Physical facilities shall be cleaned as often as necessary |
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Old seafood debris (crab claws and shell pieces) were observed building up behind the hot water tank in the firm. Firm needs more regular cleaning. |
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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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A personal jacket was observed hanging above bags of bread crumbs, MSG, and other kitchen ingredients next to the walk in freezer. The PIC moved this jacket out of the kitchen during the inspection. |
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Core (C) |
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