| 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 the number of violations, especially priority violations, PIC has not been able to demonstrate active managerial control. |
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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)(b)1(i)(I) Raw animal foods must be kept separate from ready to eat foods at all times |
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Observed raw sausage and raw beef stored directly above cooked animal foods and jars of ceviche in undercounter cooler in kitchen area. |
PIC rearranged food storage to comply with raw animal food separation standards. |
Priority (P) |
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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 precooked buffalo chicken bites and wings that had recently been reheated to have an internal temperature of 95F when temperature was taken with inspector's probe thermometer. PIC stated that both of these products had just finished reheating. |
PIC voluntarily discarded chicken bites and wings that were reheated below 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 several empanadas, all arepas, and boiled peanuts being hot held with temperatures below 135F. See detailed temperatures above. |
PIC voluntarily discarded all hot held food items that were being held below 135F. |
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 a bottle of ranch sitting out at ambient temperature on the sales counter. Bottle of ranch dressing stated that product must be refrigerated after opening. Ranch had an internal temperature of 78F when temperature was taken with inspector's probe thermometer. |
PIC voluntarily discarded ranch that was being held above 41F. |
Priority (P) |
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| 21,22 Date & Time for food safety |
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| 21,22 22 Time as a Public Health control |
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| 21,22 0080-04-09-.03(5)(a)9(i) Time as a Public Health control- written procedure |
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PIC stated that hot held food items are being held by time. Observed no written procedure to indicate when hot held food items were placed in hot case or when they needed to be discarded. |
PIC voluntarily discarded all hot held items that didn't have both a written procedure and temperatures below 135F. |
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