| 14 Food contact surfaces; clean and sanitized |
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| 14 0080-04-09-.04(6)(a) Food contact surfaces shall be visually clean. |
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It was observed that there was old build up on the slicer in the meat department. |
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Priority Foundation (PF) |
1 |
| 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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A bucket of sanitized clothes were observed by the 3 compartment sink. The sanitizer was tested by the PIC with their test strips and I also tested with my test strips and it tested below 50 ppm. |
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Priority (P) |
0 |
| 16,17,18 cooking, reheating, cooling |
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| 16,17,18 18 Cooling time and temperature |
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| 16,17,18 0080-04-09-.03(5)(a)4(i) Cooling must occur within 2 hours from 135F to 70F and within a total of 6 hours from 135F to 41F or less. |
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In the walk in cooler there were two pans, one beef that was probed at 49 degrees, and one pork probed at 66 degrees. It was explained that the product was placed in the cooler at 9:00 pm previous day and was probed by me at 8:57 am this morning. |
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Priority (P) |
1 |
| 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)(b)1 Preventing packaged and unpackaged food contamination by separation, packaging, and segregation methods |
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Cooked chicharrons ready to eat stored in used raw beef boxes. |
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Priority (P) |
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... |
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Bag of white onions was observed sitting directly on the kitchen floor. |
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Core (C) |
0 |