| 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 not to know how to properly set up a triple sink and how to properly wash, rinse, and sanitize dishes. |
Inspector spent extra time teaching PIC how to set up triple sink and test sanitizer. |
Priority Foundation (PF) |
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| 14 Food contact surfaces; clean and sanitized |
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| 14 0080-04-09-.04(7)(c) Hot water and/or sufficient chemical sanitizer; default time of 30 seconds in contact with utensils; see manufacture's instructions |
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Observed sanitizer solution at triple sink to be at 0 ppm when tested with firm test strips. |
Inspector had pic drain basin and refill to proper PPM. |
Priority (P) |
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| 19,20 safe temperature holding |
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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 large and small fruit bowls on in retail reach in cooler to have internal temperatures of 52-55 degrees F when checked with inspectors probe thermometer. |
PIC voluntarily discarded all out of temperature fruit bowls. |
Priority (P) |
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| 40,41 Utensils |
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| 40,41 41 Utensils, equipment, and linens; stored, dried, and handled |
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| 40,41 0080-04-09-.04(9)(a)1 Equipment and utensils are allowed to air-dry or used after adequate draining |
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Observed multiple pans stored clean on clean dish rack to be wet nested. |
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Core (C) |
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