| 01 PIC present, Knowledgeable, Duties |
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| 01 0080-04-09-.02(1)(a) Designated person in charge present |
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Observed that PIC inside the kitchen could not speak to several food safety practices during today's routine inspection. PIC does not have managerial control of kitchen. |
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Priority Foundation (PF) |
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| 01 0080-04-09-.02(1)(b) Demonstration of knowledge |
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Observed when asking PIC to test sanitizer that they were not able to speak to proper calibration or concentration for effective sanitizing. PIC tested sanitizer made at firm that registered at 00ppm using firm's and my tests strips. Also, when asking the proper rate, the PIC stated that the person from the night before made the sanitizer. During today's inspection, the PIC could not speak to the proper process that the firm is using to keep their hot TCS foods safe. |
PIC voluntarily dumped solution and I walked kitchen staff through proper sanitizer concentration. I also walked PIC through the proper processes that can be used for Food Safety; TILT (Time in lieu of Temperature) or temperature. |
Priority Foundation (PF) |
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| 14 Food contact surfaces; clean and sanitized |
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| 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 firm's kitchen Chlorine sanitizer to be 00ppm using my test strips. Firm's strips were out of date during today's inspection. |
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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 PIC could not speak to the proper processes for testing sanitizer. When testing sanitizer; PIC placed test strip inside sanitizer for several minutes and then was not able to speak to parts per million needed to effectively sanitize the firm's dishes using Chlorine sanitizer. PIC tested sanitizer made up by firm that only registered 00 ppm. |
Both PICs were walked through proper sanitizer testing and calibration. |
Priority Foundation (PF) |
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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 several prepped food items stored inside the kitchen prep table with no date marking to show when they were made or processed. PIC stated that they were made the night before. |
I spoke in depth with both PICs about proper date marking and what must be date marked. |
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 individual plastic baggies of TCS processed Cactus stored for retail sale missing the firm's name, address, and phone # for traceability. |
I walked both PICs through processing manufactured and/or firm processed foods and what is required when you are processing it. |
Priority Foundation (PF) |
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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 several employee foods and meals stored inside of up-front retail beverage cases. Please ensure all personal effects and foods are stored out of contact with retail foods to insure not cross contamination. |
PIC voluntarily removed employee items from retail sale items. |
Core (C) |
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