| 01 PIC present, Knowledgeable, Duties |
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| 01 0080-04-09-.02(1)(b) Demonstration of knowledge |
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Person in charge was unable to answer basic food safety questions such as hot and cold holding temperature, cooking temperature for raw chicken and reheating temperatures. |
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Priority Foundation (PF) |
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| 06,07 Hand Hygiene |
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| 06,07 6 Hands Clean and Properly washed |
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| 06,07 0080-04-09-.02(3)(c) Wash hands immediately before engaging in food preparation including working with exposed food, clean equipment and utensils, and unwrapped single-service articles; donni... |
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Employee was observed to handle raw chicken and after placing the container of raw chicken in the cold holding unit, employee placed a pair of single use gloves on to handled ready to eat foods, utensils and equipment. Employee was observed to wash their hands and then handled the top and side of the large trash can and then after handling touch the trash can placed a pair of single use gloves on to handle ready to eat foods. |
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Priority (P) |
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| 14 Food contact surfaces; clean and sanitized |
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| 14 0080-04-09-.04(6)(a) Food contact surfaces shall be visually clean. |
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The large vegetable chopper, being stored on the racks above the makeshift unit in the corner, was observed to have dried food residues on the blades. |
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Priority Foundation (PF) |
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| 16,17,18 cooking, reheating, cooling |
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| 16,17,18 16 Cooking time and temperature |
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| 16,17,18 0080-04-09-.03(4)(a) Raw Animal Foods cooked to the required time and temperature |
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Employee was observed to pull bone in chicken from the deep fryer, the internal cook temperature was checked and according the TDA probe thermometer, the internal temperature of the cooked chicken was 155 to 160 degrees F. |
Person in charge had employee place the bone in chicken back in the deep fryer for cooking. Employee removed chicken and the internal cooked temperature was checked with TDA probe thermometer at 187 degrees F. |
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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Chicken sandwiches, hamburgers, cheeseburgers, and BBQ sandwiches at the grab n go hot holding unit at the front counter were observed to have internal temperature of 108-to-124-degree F. The corn dog in the hot holding case at the front counter was observed to have an internal temperature of 129-degree F. Chicken wings in the hot holding case at the front counter was observed to have an internal temperature of 111-to-114-degree F. |
Person in charge voluntary removed these food reference in the violation and placed in the trash during the routine inspection. |
Priority (P) |
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| 33 Thermometers provided and accurate |
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| 33 0080-04-09-.04(2)(d)9 Temperature Measuring Devices shall be located in hot and cold holding units; easily readable |
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Both ice cream chest freezers at the front counter did not have a temperature measuring devices available for view. |
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Priority Foundation (PF) |
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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)(a) Maintained in good repair |
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Several of the ceiling titles above the food service makeshift unit were observed to be damage and water stains. |
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Core (C) |
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| 53 Ventilation, lighting, and designated areas used |
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| 53 0080-04-09-.06(4)(c) Designated area for personal items shall be located so that food and equipment are protected from contamination; personal belongings properly stored |
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Employee's personal drink were observed to personal items include a personal drink stored with single use food containers at the front counters near the hot holding unit. |
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Core (C) |
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