| 14 Food contact surfaces; clean and sanitized |
in |
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0 |
| 14 0080-04-09-.04(6)(a) Food contact surfaces shall be visually clean. |
out |
Observed black organic buildup on deflector plate of ice machine |
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Priority Foundation (PF) |
1 |
| 14 0080-04-09-.04(5)(a)16 Sanitizer concentration shall be accurately determined |
out |
PIC could not demonstrate knowledge of proper sanitizer concentration levels |
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Priority Foundation (PF) |
0 |
| 19,20 safe temperature holding |
in |
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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 chicken thawing in the 3 compartment sink being held above 41 degrees F when temperature was taken with inspector's probe thermometer |
Employee voluntarily discarded the chicken |
Priority (P) |
0 |
| 21,22 Date & Time for food safety |
in |
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0 |
| 21,22 21 Date Marking and Disposition |
in |
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0 |
| 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, ... |
out |
Observed 4 containers of hamburger patties in upright cooler without a date mark. Observed cut onion, pepperoncini peppers, and pickles without a date mark in pizza prep cooler that had been there more than 24 hours. |
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Priority (P) |
0 |
| 32 Approved thawing methods |
in |
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0 |
| 32 0080-04-09-.03(5)(a)3 Thawing shall be performed in a refrigerator (under 41F) or submerged in cold running water. |
out |
Observed raw chicken thawing in 3 compartment sink in water that was not running (stagnant) |
Employee voluntarily discarded chicken |
Core (C) |
0 |
| 33 Thermometers provided and accurate |
in |
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0 |
| 33 0080-04-09-.04(3)(b)2 Probe thermometer shall be readily accessible to check food temperatures |
out |
Observed no probe thermometer available for checking temperature of the food |
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Priority Foundation (PF) |
1 |