| 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 |
Observed Ice chute at fountain drink station to have black and pink organic matter present. Red spatula stored clean in kitchen area with white organic matter present. |
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Priority Foundation (PF) |
3 |
| 19,20 safe temperature holding |
in |
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0 |
| 19,20 19 Hot holding temperature |
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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 chicken strips in front right corner of display hot box to have an internal temperatures of 119. 120, 116F when measured with state issued inspector probe thermometer. |
PIC voluntarily discarded chicken strips from display box. |
Priority (P) |
0 |
| 19,20 20 Cold holding temperature |
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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 liquid ice cream mix in top of soft serve machine to have internal temperature of 45-48F. Ice cream product mix label states to keep below 40F when prepared and added to machine.* *Observed the following items in walk in cooler to have temperatures greater than 41F - Raw chicken quarters, raw chicken strips, bagged mac and cheese, split smoked sausage, cookie dough, bagged mashed potatoes.*
All cold holding product temperatures were measured with state issued and certified inspector probe thermometer and recorded in this report. |
PIC voluntarily discarded of all out of temperature cold holding items during this inspection. Staff also drained ice cream machine and marked it out of order till maintenance can be performed. |
Priority (P) |
1 |
| 33 Thermometers provided and accurate |
in |
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0 |
| 33 0080-04-09-.04(5)(b)1 Good Repair and Calibration (Thermometers shall be accurate to plus or minus 2F) |
out |
Observed probe thermometer in kitchen prep area with scale that did not reach 32F or 0C. A boiling point calibration mark was included at the 212F mark, however kitchen staff stated that the griddle used for cooking was unable to bring water to a boil in order to calibrate. |
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Priority Foundation (PF) |
1 |
| 35,36 Pests & contamination |
in |
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0 |
| 35,36 35 Insects, rodents, and animals not present |
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0 |
| 35,36 0080-04-09-.06(5)(k) Controlling Pests including evidence of pests and eliminating their presence. |
out |
Observed rodent excrement present throughout cabinets below fountain drink station, slushie machine and f'real unit. |
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Priority Foundation (PF) |
1 |
| 42,43 Single service & gloves |
in |
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0 |
| 42,43 42 Single-service articles stored and used |
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0 |
| 42,43 0080-04-09-.04(9)(c)1 Single-service articles protected from contamination |
out |
Observed bagged single service cups beneath slushie machine to be resting in sticky brown substance. |
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Core (C) |
0 |