| 01 PIC present, Knowledgeable, Duties |
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| 01 0080-04-09-.02(1)(b) Demonstration of knowledge |
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PIC did not have knowledge about cooking temperatures. PIC stated that cook had left for the day. |
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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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warmer unit/ gizzards were holding at 109 with probe thermometer needs to be 135 or above. |
PIC voluntarily removed product for discard |
Priority (P) |
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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)(e) Food shall be stored in a clean location, not exposed to contamination, at least 6 inches above the floor. Food shall not be stored in prohibited areas such as: locker/ch... |
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Kitchen area/ observed cooked Biscuits on sheet pans with foil over them, then covered with a soiled blanket of some kind. PIC could not explain why it was over product. |
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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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Kitchen Area/ vent hood, shelf under flattop grill, had old grease build up baking sheets and steamtable pans had excessive burnt on grease build up that makes them uncleanable |
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Core (C) |
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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)(n) Premises maintained free of unnecessary items and litter |
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kitchen area/ warmer unit in kitchen had lots of old grease build up on inside. PIC stated that it was no longer in use. |
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Core (C) |
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