| 13 Food separated and protected |
in |
|
|
|
0 |
| 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 |
out |
Kitchen 2 Door Cooler- Raw chicken tenders on shelf above ready to eat peppers |
PIC relocated raw chicken. |
Priority (P) |
0 |
| 14 Food contact surfaces; clean and sanitized |
in |
|
|
|
0 |
| 14 0080-04-09-.04(6)(b)1 Food contact cleaning frequency; 4 hours at ambient temperature |
out |
Food chopper on prep table had been used since 0500hrs with old food debris on blades at time of inspection, 1230hrs. |
Employee relocated food chopper to 3-bay sink to be cleaned. |
Priority (P) |
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 |
3-Bay Sink- Firm is using Quat Tabs in their 3-bay sink to sanitize equipment. Manufacture instructions require sanitizer to be 200PPM. Using inspector's tests strips sanitizer was only 100PPM |
Firm placed more tablets into sanitizer sink. |
Priority (P) |
0 |
| 19,20 safe temperature holding |
in |
|
|
|
0 |
| 19,20 20 Cold holding temperature |
in |
|
|
|
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 |
Kitchen- Using a state issued and calibrated probe thermometer a jar of pickles opened yesterday with manufacture instructions to keep refrigerated after opening were 71 degrees. |
PIC discarded jar of pickles and its contents. |
Priority (P) |
0 |
| 35,36 Pests & contamination |
in |
|
|
|
0 |
| 35,36 35 Insects, rodents, and animals not present |
in |
|
|
|
0 |
| 35,36 0080-04-09-.06(5)(k) Controlling Pests including evidence of pests and eliminating their presence. |
out |
Gnats in cabinets under slushie machine. Several gnats flew out of cabinet when door was opened. |
|
Priority Foundation (PF) |
0 |