| 16,17,18 cooking, reheating, cooling |
in |
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0 |
| 16,17,18 18 Cooling time and temperature |
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0 |
| 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. |
out |
Observed whole rotisserie chicken in walk cooler from overnight from previous days hot bar internal temperature checked around 10:45 am and internal temperature was 48 F degrees. |
PIC discarded whole chickens at time of inspection. |
Priority (P) |
0 |
| 19,20 safe temperature holding |
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0 |
| 19,20 20 Cold holding temperature |
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0 |
| 19,20 0080-04-09-.03(5)(a)6(i)(II) Cold holding at 41F or less for Time/temperature control for safety foods |
out |
Observed mashed potatoes in reach in prep cooler with an internal temperature of 50 F degrees. Observed whole chickens in retail case with an internal temperature of 48 F to 50 F degrees. Observed the following internal temperatures in the deli display case: Potato Salad 50 F, Chicken Salad 51 F, and Baked Beans 49 F degrees. |
PIC pulled all foods out of temperature at time of inspection and discarded. |
Priority (P) |
2 |
| 28,29 Safe Food & Water |
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0 |
| 28,29 29 Compliance with Variance, Specialized Processes, and HACCP |
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0 |
| 28,29 0080-04-09-.08(1)(c) Following Variance documentation; HACCP plan |
out |
During HACCP record review for acidified sushi rice HACCP record dated 10/12/2024 indicated pH meter was calibrated at 7:07 am with 4.01 pH buffer solution with a reading documented of 3.9 on records with no corrective action recorded. According to establishments variance requires pH meter to have an accuracy of +- 0.01 per HACCP record dated 10/12/2024 the required accuracy was not achieved. |
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Priority Foundation (PF) |
0 |
| 46 Non-food contact surfaces clean |
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0 |
| 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. |
out |
Observed fruit racks in walk in produce cooler with mold on the racks at time of inspection. |
PIC pulled racks and cleaned at time of inspection. |
Core (C) |
0 |