| 14 Food contact surfaces; clean and sanitized |
in |
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0 |
| 14 0080-04-09-.04(6)(a) Food contact surfaces shall be visually clean. |
out |
Kitchen- food containers with old food debris stored on top of clean containers on the clean equipment rack. |
PIC placed both dirty and clean containers into 3 bay sink area to be re-washed. |
Priority Foundation (PF) |
2 |
| 19,20 safe temperature holding |
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0 |
| 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 |
out |
Retail Warmer- Using a state issued and calibrated probe thermometer, Chicken Tenders were 127 degrees, below the safe hot holding temperature of 135 degrees. Firm also used their thermometer and came to a similar temperature below 135 degrees. |
PIC discarded chicken tenders |
Priority (P) |
2 |
| 24,25 Chemical hazards |
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0 |
| 24,25 25 Chemicals identified, stored, and used |
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0 |
| 24,25 0080-04-09-.07(2)(a) Chemicals shall be stored separate from food, utensils, equipment, and single service items |
out |
Kitchen- Bottle of Windex with a blue liquid inside was hanging off of the clean utensil rack above a clean metal lid. |
Employee relocated chemical bottle to under the mop sink. |
Priority Foundation (PF) |
0 |
| 40,41 Utensils |
in |
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0 |
| 40,41 41 Utensils, equipment, and linens; stored, dried, and handled |
in |
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0 |
| 40,41 0080-04-09-.04(9)(a)1 Equipment and utensils are allowed to air-dry or used after adequate draining |
out |
Kitchen- Cleaned pans are stacked on top of each other while wet and not able to air dry. |
|
Core (C) |
1 |