| 01 PIC present, Knowledgeable, Duties |
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| 01 0080-04-09-.02(1)(b) Demonstration of knowledge |
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Observed PIC did not have food safety knowledge such as sanitizer concentration and hot/cold holding temperatures |
PIC stated that food trained individuals work earlier in the day, and the person that would normally be there ate that time had called in. Inspector provided TDA Food Safety Guide link |
Priority Foundation (PF) |
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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 hot held items within below 135F when checked with inspector's calibrated probe thermometer |
PIC voluntarily discarded items from hot hold unit; other two hot hold units maintaining safe temperature |
Priority (P) |
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| 24,25 Chemical hazards |
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| 24,25 25 Chemicals identified, stored, and used |
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| 24,25 0080-04-09-.07(2)(b) Chemicals used according to law; pesticide shall be applied only by an certified applicator. |
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Observed bleach used for sanitizing food contact surfaces labeled as "Fresh Scent"; bleach used for food safety must be free of additional scents or colors. |
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Priority (P) |
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