| 13 Food separated and protected |
in |
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0 |
| 13 0080-04-09-.03(3)(b)1(i)(II) Raw animal foods must be separated by species (unless intentionally combined) |
out |
Observed ground beef and whole beef cuts to be mixed within a box in the walk in cooler. |
|
Priority (P) |
0 |
| 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 knives with tan organic matter on the knife blades being stored as clean. |
PIC voluntarily moved items into the three compartment sink to be recleaned. |
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 sanitizer bucket storing in-use utensils to measure 0 ppm when measured with Inspector's chlorine test strips. |
PIC removed sanitizer bucket from use and moved utensil to the three compartment sink to be cleaned. |
Priority (P) |
0 |
| 19,20 safe temperature holding |
in |
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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 |
Observed several TCS food items within the small kitchen storage cooler to be above 41F when measured with Inspector's probe thermometer. Cooler was found not to be functioning properly. |
PIC voluntarily discarded all affected products. |
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 |
Observed several TCS items within the kitchen storage cooler to have no date marking available. PIC was able to prove that items had been produced today using documentation. |
PIC labeled items with appropriate date marking. |
Priority (P) |
1 |
| 21,22 22 Time as a Public Health control |
in |
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0 |
| 21,22 0080-04-09-.03(5)(a)9(ii) Time as a Public Health control- 4 hours |
out |
Observed all the items within the hot box to be past their expiration time (Notes on the back of the hotbox had latest items being pulled at 2:00 PM, observed at 4:50PM in the evening.) Items were found to be below acceptable hot holding temperatures when measured with inspector's probe thermometer. |
PIC voluntarily discarded all affected items in the hot box. |
Priority (P) |
0 |
| 32 Approved thawing methods |
in |
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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 several frozen raw meats to be thawing ambiently in the back food preparation area. Items were still hard to the touch. |
PIC moved affected items into the kitchen storage cooler. |
Core (C) |
0 |
| 40,41 Utensils |
in |
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|
0 |
| 40,41 41 Utensils, equipment, and linens; stored, dried, and handled |
in |
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0 |
| 40,41 0080-04-09-.04(9)(a)1 Equipment and utensils are allowed to air-dry or used after adequate draining |
out |
Observed knives and pans being stored as clean to be wet nesting. |
|
Core (C) |
0 |
| 46 Non-food contact surfaces clean |
in |
|
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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 excessive grease build up on the oven drawer handles in the food preparation area.
Observed excessive black organic matter under the pizza oven conveyor belt. |
|
Core (C) |
0 |