| 19,20 safe temperature holding |
in |
|
|
|
0 |
| 19,20 19 Hot holding temperature |
in |
|
|
|
0 |
| 19,20 0080-04-09-.03(5)(a)6(i)(I) Hot holding at 135F or above for Time/temperature control for safety foods |
out |
Observed multiple items in hotbox to be below 135 degrees when checked with inspector probe thermometer. Items included chicken wings at 112-115 degrees F, Corn dog at 122 degrees F, potato wedges at 125 degrees F. |
PIC voluntarily discarded all out of temperature items. |
Priority (P) |
0 |
| 19,20 20 Cold holding temperature |
in |
|
|
|
0 |
| 19,20 0080-04-09-.03(5)(a)6(i)(II) Cold holding at 41F or less for Time/temperature control for safety foods |
out |
Observed multiple items in prep reach in cooler to have internal temperatures above 41 degrees F. Items included egg patties at 52-57 degrees F, Sliced Americal Cheese at 51 degrees F, Pork Chops at 52-55 degrees F, County Ham at 54 degrees F. All temperatures were taken with inspector probe thermometer. |
PIC voluntarily discarded all out of temperature items. |
Priority (P) |
0 |
| 21,22 Date & Time for food safety |
in |
|
|
|
0 |
| 21,22 21 Date Marking and Disposition |
in |
|
|
|
0 |
| 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, ... |
out |
Observed no date marking for pizza ingredients in pizza make unit. |
PIC voluntiary discarded pizza toppings. |
Priority (P) |
1 |
| 24,25 Chemical hazards |
in |
|
|
|
0 |
| 24,25 25 Chemicals identified, stored, and used |
in |
|
|
|
0 |
| 24,25 0080-04-09-.07(2)(d)1 Sanitizers level over manufacture's suggested use |
out |
Observed sanitizer spray bottle to be over recommended 400 PPM when tested with firms test strips. |
PIC emptied bottle and inspector helped make bottle for proper PPM level. |
Priority (P) |
0 |
| 35,36 Pests & contamination |
in |
|
|
|
0 |
| 35,36 36 Contamination prevented during food preparation, storage or display |
in |
|
|
|
0 |
| 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... |
out |
Observed trays of biscuits uncovered and multiple bags of food to be open and not protected from contamination. |
PIC closed bags and covered biscuits. |
Core (C) |
1 |
| 46 Non-food contact surfaces clean |
in |
|
|
|
0 |
| 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. |
out |
Observed black organic matter on ceiling in beer walk in cooler. |
|
Core (C) |
0 |
| 51,52 Facilities |
in |
|
|
|
0 |
| 51,52 52 Physical facilities installed, maintained, clean |
in |
|
|
|
0 |
| 51,52 0080-04-09-.06(5)(a) Maintained in good repair |
out |
Observed water standing in walk in cooler. When asked PIC stated when heavy rains come in from the ground. No food/ drinks products, utensils, equipment, linens or single services items were observed to be in contact with water. |
Inspector spoke on importance of keeping water out of walk in cooler and finding source of water entry. |
Core (C) |
0 |
| 53 Ventilation, lighting, and designated areas used |
in |
|
|
|
0 |
| 53 0080-04-09-.06(2)(b)1 Light bulbs shall be shielded or shatter-resistant over food preparation or storage. |
out |
Observed light in walk in freezer and walk in cooler to not be shielded or shatter resistant. |
|
Core (C) |
0 |