| 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 was not knowledgeable about testing and mixing sanitizer. PIC only dipped test strip for one second during instruction. Per manufacturer's instructions, test strips must be dipped for 10 seconds to get accurate reading of sanitizer. |
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Priority Foundation (PF) |
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| 14 Food contact surfaces; clean and sanitized |
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| 14 0080-04-09-.04(6)(a) Food contact surfaces shall be visually clean. |
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Observed sticker residue set up on several in use food totes and totes stored clean in the kitchen. |
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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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Using my probe thermometer, I observed several condiments inside the condiment cooler with an internal temperature above 41F. Average temperature was 65F. PIC stated that they were using temperature for food safety. PIC voluntarily discarded all foods that were above 41F during inspection. |
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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(ii) Time as a Public Health control- 4 hours |
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Observed several TCS hot sandwiches that were out of time per today's inspection. Firm is using TILT for quality. Inspection time was 10:15 am and eleven ham and egg sandwiches were labeled with 9:38 am discard time. Three chicken biscuits were labeled at 9:38 am discard time. PIC voluntarily discarded all TCS foods out of time for today's inspection. |
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Priority (P) |
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| 34 Food Properly labeled |
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| 34 0080-04-09-.03(6)(b)3 Bulk self-dispensed foods labeled |
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Observed no ingredient statement for self-dispense donuts. |
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Core (C) |
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| 42,43 Single service & gloves |
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| 42,43 42 Single-service articles stored and used |
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| 42,43 0080-04-09-.04(9)(c)1 Single-service articles protected from contamination |
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Observed several food totes and single-serve cups stored directly on the ground. PIC stated that they just got a truck. Several food totes were scattered throughout firm stored on the floor. |
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Core (C) |
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| 44,45 Utensils and equipment |
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| 44,45 44 Food and Non-food contact surfaces, cleanable, designed, constructed, and used |
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| 44,45 0080-04-09-.04(2)(b)6 Nonfood-contact surfaces shall be designed and constructed to allow easy cleaning and to facilitate maintenance |
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Observed slight ice set up inside of the kitchen Walk-in Freezer set up on the floor and underneath the condenser. |
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Core (C) |
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| 47,48,49 Plumbing |
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| 47,48,49 47 Hot and cold water available |
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| 47,48,49 0080-04-09-.05(1)(c) Hot and cold running water at sinks |
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Using my probe thermometer, I observed no hot water available at the hand sink in the food prep area. Average temperature was 75F ambient temperature. |
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Priority Foundation (PF) |
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| 51,52 Facilities |
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| 51,52 52 Physical facilities installed, maintained, clean |
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| 51,52 0080-04-09-.06(5)(a) Maintained in good repair |
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Observed leaking at the base of the rinse basin of the kitchen 3 compartment sink. Leak is draining adequately into the floor drain. |
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Core (C) |
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| 51,52 0080-04-09-.06(5)(b) Physical facilities shall be cleaned as often as necessary |
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Observed disorganization in the back stockroom with multiple containers of tobacco stored in totes along the inside wall of the food preparation area. |
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Core (C) |
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