| 01 PIC present, Knowledgeable, Duties |
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| 01 0080-04-09-.02(1)(b) Demonstration of knowledge |
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Observed when checking the Commerical dishwasher; the PIC inside the Bakery did not know the hot water sanitizing temperature needed for utensils and equipment (160F). I also observed when asking the firm about their Hot water test strips needed for their Commerical dishwasher, they were not aware of the hot water test strips needed to calibrate the firm's Hot water sanitizing Commerical Dishwasher. |
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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(6)(a) Food contact surfaces shall be visually clean. |
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I observed when inspecting the deli slicers used from the previous day and stored clean to have encrusted cheese residue and food residue still on blades and guard. I also was not able to find a slicer cleaning log. |
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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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I observed when using my probe thermometer that several TCS fried chicken pieces that were stored inside the open face chicken deli case were not reaching the proper temperature for cold holding. |
All foods that registered above 41F were voluntarily discarded by PIC during inspection. |
Priority (P) |
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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)(b)4 Test Kits to measure concentration of sanitizing solutions. |
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Observed that firm did not have hot water test strips for Commerical Dishwasher used a firm. I also observed no Fruit wash test strips inside the Produce department. |
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Priority Foundation (PF) |
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