| 01 PIC present, Knowledgeable, Duties |
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| 01 0080-04-09-.02(1)(b) Demonstration of knowledge |
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Observed employees in the food preparation area not to have any knowledge about hot holding temperatures, sanitizer concentration, or cooking temperatures |
Inspector spent time explaining appropriate knowledge to employees doing food preparation. |
Priority Foundation (PF) |
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| 14 Food contact surfaces; clean and sanitized |
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| 14 0080-04-09-.04(5)(a)16 Sanitizer concentration shall be accurately determined |
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Observed firm using concentrated bleach as their sanitizer instead of regular bleach. Concentrated bleach cannot be adequately mixed and tested using firm's chlorine strips. |
Firm retrieved regular bleach from sales aisles to use in the kitchen. |
Priority Foundation (PF) |
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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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Observed beef jerky and fried pork skins to be below 135F when measured with inspector's probe thermometer. See 'Food Temperatures' for exact temperatures. |
PIC voluntarily discarded affected products. |
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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Observed opened chubs of deli meats without any date marking inside of the deli display cooler. |
PIC voluntarily discarded affected items. |
Priority (P) |
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| 26 Variance obtained; Specialized Processes |
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| 26 0080-04-09-.03(5)(b)1 Variance obtained for Specialized Processes (Smoking food, Curing food, food additives for preservation, reduced oxygen packing (with exceptions), molluscan shellfish life-... |
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Observed firm producing beef jerky without a variance obtained and storing the product at room temperature. |
Informed employees and PIC of variance requirements for specialized processes. |
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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Observed food being stored in direct contact with the floor within the walk-in cooler. |
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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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Observed a bowl being stored inside the ice machine in the back storage area being used to scoop out ice for the deli display. Scoops must have handles and be stored in appropriate locations. |
Employee removed scoop from ice machine |
Core (C) |
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| 50 Toilet facilities; constructed, supplied, cleaned |
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| 50 0080-04-09.05(2)(c)2 If the food service establishment has more than 16 seats, two restrooms must be available. |
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Observed firm to only have one rest room while having more than 16 seats within the dining area (20 seats were counted.) |
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Core (C) |
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