| 01 PIC present, Knowledgeable, Duties |
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| 01 0080-04-09-.02(1)(b) Demonstration of knowledge |
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During sanitizer mixing and testing today, I observed PIC place unmixed, straight bleach into chemical spray bottle and spray solution into a bucket of water to mix sanitizer. Observed when asking PIC to calibrate the firm's probe thermometer they stated that they usually place their thermometer inside an ice slurry for several minutes but was unable to tell me the proper calibration temperature for his probe thermometer (32F) |
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Priority Foundation (PF) |
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| 01 0080-04-09-.02(1)(c) Person in charge - Duties |
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I observed several unsafe food safety practices during today's inspection. PIC does not have managerial control of firm. |
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Priority Foundation (PF) |
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| 06,07 Hand Hygiene |
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| 06,07 6 Hands Clean and Properly washed |
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| 06,07 0080-04-09-.02(3)(c) Wash hands immediately before engaging in food preparation including working with exposed food, clean equipment and utensils, and unwrapped single-service articles; donni... |
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Observed food service employee enter the kitchen food preparation area from the back stock area, place on gloves, and start to begin food preparation again. All employees entering food preparation areas and actively engaged in food preparation must wash hands first before donning gloves. |
PIC voluntarily washed hands and donned new gloves. |
Priority (P) |
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| 14 Food contact surfaces; clean and sanitized |
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| 14 0080-04-09-.04(6)(b)1 Food contact cleaning frequency; 4 hours at ambient temperature |
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Observed that firm needs a slicer cleaning log for in use slicer used daily, stored at ambient temperature. When asking PIC how often that the firm has been using their slicer, they stated several times a day. All in use deli slicers must be cleaned every 4 hours during routine use.
**Observed sticker residue set up on food serving pans stored clean on drying racking. |
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Priority (P) |
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| 14 0080-04-09-.04(5)(a)16 Sanitizer concentration shall be accurately determined |
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Observed when asking PIC to test the firm's chlorine sanitizer the PIC was unaware of the rate needed to effectively sanitize the firm's equipment. Per manufacturer's directions, the rate must be between 50-100 ppm. PIC stated that it was 10 ppm. |
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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 several fried chicken tenders stored in steam table with an internal temperature between 119 to 124F using my probe thermometer. |
All foods with an internal temperature of 135F and below was voluntarily discarded by PIC during today's inspection. |
Priority (P) |
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| 19,20 20 Cold holding temperature |
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| 19,20 0080-04-09-.03(5)(a)6(i)(II) Cold holding at 41F or less for Time/temperature control for safety foods |
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Observed open 1 gallon container of hot sauce sitting out at ambient temperature with "Refrigerate After Opening' on the label. |
PIC voluntarily discarded during inspection. |
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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Observed when testing firm's chlorine sanitizer that the rate was well above the manufacturer's directions for properly sanitizing with chlorine sanitizer using mine and firm's test strips. (Rate must be between 50 -100 ppm) All buckets had heavy smells of chlorine. This mixture is making your sanitizer toxic to all surfaces that it is used on to clean. Also observed that PIC could not adequately mix sanitizing solution. I was able to walk PIC through adequate mixture of sanitizer. |
PIC voluntarily dumped and remade chlorine sanitizer with 50 ppm. |
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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Observed several containers of single slices of cakes and pies repackaged at firm and stored in retail cake cooler missing the proper labeling of (name, ingredient list, and allergens) on each repackaged slice of cake and pie. The firm has placed this information only on the cake cooler case. |
Firm is developing a labeling system for their repackaged food items. All cakes and pies missing the proper labeling were removed from retail sale. |
Priority Foundation (PF) |
2 |