| 14 Food contact surfaces; clean and sanitized |
in |
|
|
|
0 |
| 14 0080-04-09-.04(6)(a) Food contact surfaces shall be visually clean. |
out |
** Observed build up on the blade of the can opener.
** Observed build-up on the internal part of the tortilla press machine (on the surface that touches the bread). |
|
Priority Foundation (PF) |
2 |
| 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 |
out |
** Quat sanitizer concentration was observed at 0 ppm in the sanitizer bucket. |
|
Priority (P) |
0 |
| 16,17,18 cooking, reheating, cooling |
not observed |
|
|
|
0 |
| 16,17,18 18 Cooling time and temperature |
not observed |
|
|
|
0 |
| 16,17,18 0080-04-09-.03(5)(a)4(ii) Cooling must occur within four hours to 41°F or less from ambient temperature |
out |
** Observed an employee preparing parfait cups and cut fruits cups, and stated she will put them in the grab n' go cooler for sale without cooling them, the temperature was 56F. |
PIC voluntarily placed them in the WIC for cooling. |
Priority (P) |
0 |
| 19,20 safe temperature holding |
in |
|
|
|
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 that all the TCS food in the WIC was out of temperature, the temperature was between 54F-62F. |
PIC voluntarily discarded all the TCS food items in the WIC during the inspection. |
Priority (P) |
4 |
| 30,31 Food temp controls |
in |
|
|
|
0 |
| 30,31 30 Proper cooling methods, adequate equipment for temperature control |
in |
|
|
|
0 |
| 30,31 0080-04-09-.03(5)(a)1 Stored frozen foods shall be maintained frozen |
out |
** Observed all the food items in the WIF were soft in touch. the label stated keep frozen. |
PIC voluntarily discarded all the food boxes that the food was soft in touch and the label stated to keep frozen. |
Core (C) |
0 |
| 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. |
out |
** Observed the WIC temperature 61F, and WIF temperature 39F. |
|
Priority Foundation (PF) |
0 |
| 42,43 Single service & gloves |
in |
|
|
|
0 |
| 42,43 42 Single-service articles stored and used |
in |
|
|
|
0 |
| 42,43 0080-04-09-.04(9)(c)1 Single-service articles protected from contamination |
out |
** Observed disposable cups were stored directly on the floor in the back storage area. |
|
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 build-up on the shield of the flat grills and on the hood filters. |
|
Core (C) |
4 |
| 53 Ventilation, lighting, and designated areas used |
in |
|
|
|
0 |
| 53 0080-04-09-.06(4)(c) Designated area for personal items shall be located so that food and equipment are protected from contamination; personal belongings properly stored |
out |
** Observed employees purses and jackets were stored on the prep table. |
|
Core (C) |
0 |