| 01 PIC present, Knowledgeable, Duties |
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| 01 0080-04-09-.02(1)(b) Demonstration of knowledge |
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Neither PIC nor meat department employees did not know the hold holding, or cold holding temperatures. The hot holding was in the meat department. |
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Priority Foundation (PF) |
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| 08 Adequate handwashing sinks properly supplied and accessible |
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| 08 0080-04-09-.05(2)(e)1 Handwash sink shall only be used for washing hands; accessible at all times |
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Hanwashing sink in kitchen with stuff in sink, blocking it from being used. |
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Priority Foundation (PF) |
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| 08 0080-04-09-.06(3)(a)3 Handwashing sinks, properly supplied with drying devices |
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hand sink in the kitchen lacked hand towels. |
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Priority Foundation (PF) |
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| 08 0080-04-09-.06(3)(a)4 Handwashing aids and devices may not be provided for sinks not designated as hand sink; hand signs not provided |
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hand sinks in the kitchen, meat department, and restroom lacked hand washing sign. |
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Core (C) |
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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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bone in chicken drum sticks and wings found at 88F to 91F |
discarded. |
Priority (P) |
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| 19,20 20 Cold holding temperature |
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| 19,20 0080-04-09-.03(5)(a)6(i)(II) Cold holding at 41F or less for Time/temperature control for safety foods |
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The Cheese and lunch meat refrigerator was reading about 50F. Multiple items were checked with the state calibrated thermometer, see details in the comments |
all items indicated were discarded. |
Priority (P) |
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| 21,22 Date & Time for food safety |
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| 21,22 21 Date Marking and Disposition |
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| 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, ... |
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salsa rojo, pico de gillo, and salsa verde made in house yesterday lacked a date marking. |
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Priority (P) |
1 |
| 32 Approved thawing methods |
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| 32 0080-04-09-.03(5)(a)3 Thawing shall be performed in a refrigerator (under 41F) or submerged in cold running water. |
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observed frozen chickens being thawed in the middle sink of the meat department 3-compartment sink. The chickens were frozen in cold water, but the water was not running. |
They started running the water with cold running water over the thawing chicken. |
Core (C) |
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| 33 Thermometers provided and accurate |
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| 33 0080-04-09-.04(3)(b)2 Probe thermometer shall be readily accessible to check food temperatures |
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meat department lacked a thermometer for checking the hot holding and cold holding of foods. |
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Priority Foundation (PF) |
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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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mole and cacao paste perpared commercially was sold individually out of the original package. They need proper labeling from the source. |
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Priority Foundation (PF) |
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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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Hanwashing sink in kitchen does not have hot and cold running water. |
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Priority Foundation (PF) |
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