| 01 PIC present, Knowledgeable, Duties |
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| 01 0080-04-09-.02(1)(b) Demonstration of knowledge |
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The PIC/Cook had limited knowledge of food safety and sanitation during this inspection. The inspector left handout to review and gain more food safety knowledge |
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Priority Foundation (PF) |
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| 14 Food contact surfaces; clean and sanitized |
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| 14 0080-04-09-.04(6)(b)1 Food contact cleaning frequency; 4 hours at ambient temperature |
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The deli slicer has old food residue present on the back of the slicer. |
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Priority (P) |
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| 19,20 safe temperature holding |
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| 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 |
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Several food items in hot holding did not meet the required hot holding temps of 135F or above. Inspector left handout discussing hot holding. |
PIC discarded food during this inspection. |
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| 19,20 20 Cold holding temperature |
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| 19,20 0080-04-09-.03(5)(a)6(i)(II) Cold holding at 41F or less for Time/temperature control for safety foods |
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Ranch cups at 65F. The inspector discussed with PIC the ranch condiment package for refrigerated and non-refrigerated packs for service to customers and advised the PIC to read the packs to know how to store the condiments. |
Removed the cups from sales floor to be discarded. |
Priority (P) |
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| 21,22 Date & Time for food safety |
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| 21,22 21 Date Marking and Disposition |
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| 21,22 0080-04-09-.03(5)(a)8 Date Marking; Discard food after 7 days at 41F |
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Date marking system in place but not accurate. Open deli meat and packaged sandwiches that state "keep frozen", once refrigerated it must have a 7-day holding date present. Inspector left hand out discussing date marking. |
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Priority (P) |
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| 32 Approved thawing methods |
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| 32 0080-04-09-.03(5)(a)3 Thawing shall be performed in a refrigerator (under 41F) or submerged in cold running water. |
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Observed a bag of chicken submerged in water, the chicken was in temperature (35F), to thaw it must have cold running water on. |
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Core (C) |
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| 33 Thermometers provided and accurate |
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| 33 0080-04-09-.04(2)(d)9 Temperature Measuring Devices shall be located in hot and cold holding units; easily readable |
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No thermometer inside the warmer to ensure the temperature is accurate while in operation. |
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Priority Foundation (PF) |
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| 33 0080-04-09-.04(3)(b)2 Probe thermometer shall be readily accessible to check food temperatures |
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No thermometer presents to ensure proper hot holding temperatures and proper temperature of food from the cooking point |
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Priority Foundation (PF) |
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| 44,45 Utensils and equipment |
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| 44,45 45 Warewashing facilities installed, maintained, and used; test strips |
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| 44,45 0080-04-09-.04(3)(b)4 Test Kits to measure concentration of sanitizing solutions. |
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No chlorine paper test kits available for chlorine usage. |
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Priority Foundation (PF) |
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