| 01 PIC present, Knowledgeable, Duties |
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| 01 0080-04-09-.02(1)(b) Demonstration of knowledge |
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PIC and employees did not have proper hot holding temperature knowledge or cooking temperature knowledge. |
Inspector printed food safety fact sheet for PIC and employees in both English and Spanish and explained proper cooking and hot holding temperatures to PIC. |
Priority Foundation (PF) |
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| 14 Food contact surfaces; clean and sanitized |
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| 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 |
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Observed sanitizer bucket to be 0 ppm when measured with firm's and inspector chlorine test strips.
Observed firm to be using concentrated bleach to sanitize dishes. |
Employee remixed sanitizer in sanitizer bucket which was retested and found to be at an acceptable level.
PIC had regular bleach available on retail sales floor. Inspector explained which types of bleach are acceptable to use for sanitizing food contact surfaces. |
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 food items in the steam table hot box to be below 135F when measured with inspector's probe thermometer. See 'Food Temperatures' section for specific temperatures. |
PIC voluntarily discarded affected products. |
Priority (P) |
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| 30,31 Food temp controls |
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| 30,31 30 Proper cooling methods, adequate equipment for temperature control |
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| 30,31 0080-04-09-.03(5)(a)1 Stored frozen foods shall be maintained frozen |
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Observed ice cream within the novelty ice cream freezer to be soft to the touch. |
PIC voluntarily discarded affected items. |
Core (C) |
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| 34 Food Properly labeled |
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| 34 0080-04-09-.03(6)(b) Food Label (common name, ingredient list, allergens, quantity, name & address of manufacturer), bulk food card/sign/placard; exempt for bulk unpackaged foods portioned to co... |
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Observed several bagged items on the retail sales floor (chiles, dry beans, raw whole shell eggs) to be without labeling information. |
Inspector explained proper labeling requirements for items that are repackaged within the store. |
Priority Foundation (PF) |
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| 35,36 Pests & contamination |
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| 35,36 36 Contamination prevented during food preparation, storage or display |
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| 35,36 0080-04-09-.03(3)(c)2 Storage or display of packaged food in contact with water or ice |
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Observed several food items in the walk-in freezer to be covered in ice from the freezer unit. |
PIC voluntarily discarded affected products. |
Core (C) |
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| 38,39 wiping cloth & washing produce |
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| 38,39 38 Wiping cloths properly used and stored |
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| 38,39 0080-04-09-.03(3)(d)4 Wiping cloths shall be maintained dry or held in sanitizer; free of debris; wiping cloth storage containers are stored off the floor |
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Observed several wet wiping clothes around the food preparation area to be stored on top of counters/cutting boards or on in use equipment. |
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Core (C) |
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| 46 Non-food contact surfaces clean |
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| 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. |
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Observed excess amounts of ice covering the shelves and walls of the walk in freezer. |
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Core (C) |
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