| 01 PIC present, Knowledgeable, Duties |
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| 01 0080-04-09-.02(1)(b) Demonstration of knowledge |
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Training was done on testing the sanitizer concentration. |
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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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Fried fish (123F) and boneless wings (120F, 122F,123F) were observed in the food warmer at temperatures below 135F when checked with the state calibrated probe thermometer. |
PIC pulled the wings to dispose of at the time of the inspection. |
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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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There was no date marking system in place for cut potatoes and chicken salad stored in the walk-in cooler (discussed with PIC and advised that staff should be removing old date marking stickers from containers of chicken salad). |
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Priority (P) |
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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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Poultry shears were observed stored inside of a stainless-steel pan with the handle touching raw chicken that was inside of the pan. |
The PIC removed the shears. |
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 use Styrofoam trays were not inverted to protect from contamination. |
The PIC stored the trays correctly. |
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| 46 Non-food contact surfaces clean |
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| 46 0080-04-09-.04(6)(a)1(iii) Non-food contact surfaces shall be kept free of an accumulation of dust, dirt, food residue, and other debris. |
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There was some dust present on retail shelves. |
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Core (C) |
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| 53 Ventilation, lighting, and designated areas used |
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| 53 0080-04-09-.06(3)(c) Light Intensity shall be sufficient for cleaning where food is prepared or stored. |
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Heating lamps inside of the food warmer were observed missing and are affecting food temperatures. |
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