| 01 PIC present, Knowledgeable, Duties |
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| 01 0080-04-09-.02(1)(b) Demonstration of knowledge |
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Firm has 4 priority violations which demonstrates a lack of food safety awareness and knowledge. PIC still did not know how much sanitizer to use or how to use a 3 bay sink. |
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Priority Foundation (PF) |
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| 16,17,18 cooking, reheating, cooling |
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| 16,17,18 18 Cooling time and temperature |
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| 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. |
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Reach-in- PIC states that he cooked Sausage Gravy at 0300 hours. At 1245 hours, using a state issued and calibrated probe thermometer, the Sausage gravy was in the reach-in cooler and still had a temperature of 48 degrees; well past the 6 hours to reach 41 degrees or below. PIC discarded the gravy and I suggested they use smaller and/or wider containers, placing it in the freezer for a period of time to help cool the product down or even using an ice bath in both the pot they cook it in or using 1/2 and full size hotel pans. |
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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- Using a state issued and calibrated probe thermometer, the chicken tenders and potato wedges were discovered to be below the safe hot holding temperature of 135 degrees. PIC discarded the chicken tenders and potato wedges. |
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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)8 Date Marking; Discard food after 7 days at 41F |
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Reach-in- Firm had a container labeled Rice with a discard date of 01-14-25 in the reach-in during the inspection. PIC stated that they are not using it and placed it on the counter to discard the contents |
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Priority (P) |
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| 24,25 Chemical hazards |
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| 24,25 25 Chemicals identified, stored, and used |
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| 24,25 0080-04-09-.07(2)(d)1 Sanitizers level over manufacture's suggested use |
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Using the firm's own test strips the and asking PIC to demonstrate setting up sanitizer solution, the PIC turned on the sanitizer and filled a bucket. The tested bucket was reading past the 400 PPM that the test strips reach up to. I tested the sanitizer solution in the sanitizer bottle and it was also above 400 PPM and outside of the firms test strips colors. Spoke to PIC and he is not mixing sanitizer solution with water per manufactures instructions. |
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Priority (P) |
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| 34 Food Properly labeled |
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| 34 0080-04-09-.03(6)(b) Food Label (common name, ingredient list, allergens, quantity, name & address of manufacturer), bulk food card/sign/placard; exempt for bulk unpackaged foods portioned to co... |
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Firm bags its own ice for sale in the outside ice chest. No labels to include the name and phone number observed on the bagged ice. |
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Priority Foundation (PF) |
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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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Food tongs not covered or protected from contamination, hanging on the counter of the warmer not in a protected sleeve or container.
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Core (C) |
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| 42,43 Single service & gloves |
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| 42,43 42 Single-service articles stored and used |
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| 42,43 0080-04-09-.04(9)(c)1 Single-service articles protected from contamination |
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Single Service items are not inverted to protect them from contamination. |
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Core (C) |
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