| 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. |
out |
Observed metal baking pans on a rack in the kitchen area that were stored as clean and sanitized with residual food soils remaining on the food contact surfaces. |
PIC removed all dirty pans for recleaning. |
Priority Foundation (PF) |
0 |
| 14 0080-04-09-.04(7)(c) Hot water and/or sufficient chemical sanitizer; default time of 30 seconds in contact with utensils; see manufacture's instructions |
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Observed employee washing utensils then rinsing and storing them without sanitizing (skipping sanitizer step) at the time of inspection. |
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Priority (P) |
0 |
| 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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Noted that the cheese pizza slices in the hot holding unit had internal temperatures between 125 degrees and 130 degrees.
Pizza temperatures were checked internally with TDA verified food probe thermometer. |
PIC discarded pizza slices at the time of inspection. |
Priority (P) |
0 |
| 42,43 Single service & gloves |
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0 |
| 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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Observed single service articles stored on a metal shelving rack at the three-compartment sink area that were not inverted or protected from contamination at the time of inspection. |
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Core (C) |
2 |
| 44,45 Utensils and equipment |
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0 |
| 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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Noted that the roll of sanitizer test strips was damaged and unusable at the time of inspection. No other test strips were available at the time of inspection. |
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Priority Foundation (PF) |
0 |