| 19,20 safe temperature holding |
in |
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0 |
| 19,20 19 Hot holding temperature |
in |
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0 |
| 19,20 0080-04-09-.03(5)(a)6(i)(I) Hot holding at 135F or above for Time/temperature control for safety foods |
out |
Using a state issued and calibrated probe thermometer Bologna Sandwich (127), Chicken Sandwich (131), Tenderloin Sandwich (131), Egg/ Cheese Sandwich (126) were below the safe hot holding temperature of 135 degrees. PIC also used the firms thermometer on some of the sandwiches and came to the same temperature. |
PIC discarded all sandwichs. |
Priority (P) |
0 |
| 19,20 20 Cold holding temperature |
in |
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0 |
| 19,20 0080-04-09-.03(5)(a)6(i)(II) Cold holding at 41F or less for Time/temperature control for safety foods |
out |
Using a state issued and calibrated probe thermometer food items requiring to be held at or under 41 degrees in the Retail Sandwich Cooler were between 44 to 46 degrees. PIC stated that the cooler is supposed to be on a 5 to 6 setting but cooler was at a setting of 4. |
PIC placed a sign on the cooler stating it was out of order, will not sell food items from the cooler, and is waiting for another employee to come in to discard food items. |
Priority (P) |
0 |
| 21,22 Date & Time for food safety |
in |
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0 |
| 21,22 21 Date Marking and Disposition |
in |
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0 |
| 21,22 0080-04-09-.03(5)(a)7 Date Marking; 6 days beyond the day of creation; exceptions are commercially made deli salads, hard cheeses, semi-soft cheeses, cultured dairy products, preserved fish, ... |
out |
Cut Onions and peppers in the kitchen condiment cooler did not have a date mark on when they were cut or to discard. Employee stated that they do not when they were prepared |
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Priority (P) |
0 |
| 24,25 Chemical hazards |
in |
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0 |
| 24,25 25 Chemicals identified, stored, and used |
in |
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0 |
| 24,25 0080-04-09-.07(2)(d)1 Sanitizers level over manufacture's suggested use |
out |
At time of inspection a spray bottle of bleach used to sanitize was over 200PPM when tested. |
Employee discarded bottle |
Priority (P) |
0 |
| 35,36 Pests & contamination |
in |
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0 |
| 35,36 35 Insects, rodents, and animals not present |
in |
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0 |
| 35,36 0080-04-09-.06(2)(b)5 Outer Openings - Protected |
out |
Back door has a gap on the bottom of the frame where pests may enter. |
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Core (C) |
0 |
| 35,36 36 Contamination prevented during food preparation, storage or display |
in |
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0 |
| 35,36 0080-04-09-.03(3)(e) Food shall be stored in a clean location, not exposed to contamination, at least 6 inches above the floor. Food shall not be stored in prohibited areas such as: locker/ch... |
out |
Boxes of food on the floor in the walk-in Freezer. PIC stated firm received food delivery late yesterday afternoon. |
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Core (C) |
0 |
| 44,45 Utensils and equipment |
in |
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0 |
| 44,45 45 Warewashing facilities installed, maintained, and used; test strips |
in |
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0 |
| 44,45 0080-04-09-.04(3)(b)4 Test Kits to measure concentration of sanitizing solutions. |
out |
At time of inspection firm did not have chlorine test strips. Firm had quaternary ammonium test strips but they expired in 2020. Firm did not have any valid test strips at time of inspection |
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Priority Foundation (PF) |
0 |
| 53 Ventilation, lighting, and designated areas used |
in |
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0 |
| 53 0080-04-09-.06(4)(c) Designated area for personal items shall be located so that food and equipment are protected from contamination; personal belongings properly stored |
out |
Walk-in Beer Cooler- Personal items to include open milk, cut onions stored above ready to drink retail beverages. PIC will relocate items to a lower shelf. |
|
Core (C) |
0 |