| 01 PIC present, Knowledgeable, Duties |
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| 01 0080-04-09-.02(1)(c) Person in charge - Duties |
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PIC must maintain food safety standards and sanitation standards in a retail food establishment. |
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Priority Foundation (PF) |
1 |
| 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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Chicken gizzards 111F and cheese rotel dip 124F sliced pizza 130F. |
Chicken gizzards and pizza were discarded the rotel dip was reheated to proper temperature. |
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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Cooked spaghetti in WIC did not have a 7-day holding date present. |
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Priority (P) |
4 |
| 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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Improper thawing of frozen fish in warm water is incorrect. The inspector left a handout on method of proper thawing and the correct way to do so food safe. |
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Core (C) |
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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2 opened cans of product (Rotel/ Banana pudding) were observed open in the walk-in cooler. Items should not be stored in open cans; they should be stored in food safe containers. |
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Priority (P) |
3 |