| 01 PIC present, Knowledgeable, Duties |
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| 01 0080-04-09-.02(1)(b) Demonstration of knowledge |
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PIC wasn't aware of the proper cold holding, and proper chlorine sanitizer concentration. |
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Priority Foundation (PF) |
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| 19,20 safe temperature holding |
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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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** Numerous yogurt drinks, Queso cheese, and raw shell eggs were out of temperature (68F/70F) |
PIC voluntarily discarded during inspection. |
Priority (P) |
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| 30,31 Food temp controls |
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| 30,31 30 Proper cooling methods, adequate equipment for temperature control |
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| 30,31 0080-04-09-.04(3)(a)1 Equipment for cooling, heating, cold holding, and hot holding food shall be sufficient in number and capacity to provide safe food temperatures. |
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** Observed open air cooler wasn't working properly, temperature was 70F. All the TCS food items were out of temperature and discarded during inspection. |
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Priority Foundation (PF) |
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| 44,45 Utensils and equipment |
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| 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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** Chlorine test strips were not available. |
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Priority Foundation (PF) |
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