| 14 Food contact surfaces; clean and sanitized |
in |
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0 |
| 14 0080-04-09-.04(6)(a) Food contact surfaces shall be visually clean. |
out |
Observed pizza paddle used for scooping pizzas into boxes stored clean with white/yellow organic matter present. |
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Priority Foundation (PF) |
0 |
| 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 |
out |
Observed no bleach or other product for sanitizing. PIC was instructed to suspend all food preparations until proper sanitizing bleach could be attained. |
PIC instructed kitchen staff to travel to store and purchase bleach for sanitizing, which occurred during this inspection. |
Priority (P) |
0 |
| 19,20 safe temperature holding |
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0 |
| 19,20 19 Hot holding temperature |
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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 |
Observed prepared items in hot box with internal temperatures blow 135F when measured with inspector probe thermometer. Temperatures recorded and included in this report. |
PIC voluntarily discarded all out of temperature items. |
Priority (P) |
0 |
| 32 Approved thawing methods |
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0 |
| 32 0080-04-09-.03(5)(a)3 Thawing shall be performed in a refrigerator (under 41F) or submerged in cold running water. |
out |
Observed raw chicken tenderloin thawing in plastic bag on countertop. When probed with inspector issued thermometer internal temperature was measured at 21F. |
PIC moved chicken to refrigerator to continue thawing. |
Core (C) |
0 |
| 46 Non-food contact surfaces clean |
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0 |
| 46 0080-04-09-.04(6)(a)1(iii) Non-food contact surfaces shall be kept free of an accumulation of dust, dirt, food residue, and other debris. |
out |
Observed brown organic matter on shelving in walk in cooler. |
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Core (C) |
1 |