| 01 PIC present, Knowledgeable, Duties |
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| 01 0080-04-09-.02(1)(c) Person in charge - Duties |
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Due to number of priority, and priority foundation violations found during this inspection, food safety is not being monitored or trained as needed. |
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Priority Foundation (PF) |
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| 13 Food separated and protected |
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| 13 0080-04-09-.03(3)(f)3 Consumer self-service operations for ready-to-eat foods shall have proper utensils, be monitored by employees, and not include raw foods. |
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Observed self-service ice cream condiments at bar with no utensils for serving. |
PIC put condiment spoons in each self-serve candy container during this inspection. |
Priority (P) |
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| 14 Food contact surfaces; clean and sanitized |
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| 14 0080-04-09-.04(5)(a)16 Sanitizer concentration shall be accurately determined |
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PPM of sanitizer in 3 bay sink was observed to be 0PPM when tested by employee and confirmed to be 0PPM with inspector issues test strips. |
PIC had to work on sanitizer dispensing valve and was able to fix the mechanical issue. Sanitizer was prepped and tested at 300PPM during this inspection. |
Priority Foundation (PF) |
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| 16,17,18 cooking, reheating, cooling |
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| 16,17,18 17 Reheating procedures for hot holding |
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| 16,17,18 0080-04-09-.03(4)(c)3 Reheated for Hot holding -Commercially processed (135F) |
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Observed hamburgers patties in active prep to have an internal temperature of 125F when measured with state issued and certified inspector probe thermometer. |
PIC voluntarily discarded of burgers in active preparation. PIC then prepared a fresh batch of hamburger patties, which had to be run twice in order to heat above 135F. |
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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Observed corndogs on roller grill with no indication that cooking was in process to be held at 125F when measured with state issued and certified inspector probe thermometer. |
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Priority (P) |
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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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Observed open ranch dressing and bottles of barbecue sauce at customer condiment station to be held at room temperature with package labels stating "Keep Refrigerated after opening". |
PIC voluntarily discarded the open condiments. |
Priority (P) |
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