| 01 PIC present, Knowledgeable, Duties |
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| 01 0080-04-09-.02(1)(b) Demonstration of knowledge |
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PIC was unable to answer hot holding temperature guidelines, sanitation concentration, date marking requirements, and reheating temperature requirements when asked. |
Provided PIC with Food Safety Handout that explain cooking, reheating, and hot holding temperatures, Date Marking Guidelines Handout, and Proper Sink Set Up Handout. Explained handouts provided 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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At time of inspection no chemical sanitizer was available at the firm. |
Store owner brought Clorox bleach to store to be used as sanitizer for warewash station. |
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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The following items were observed to be held below required 135F. Philly cheese steaks(3 total) had internal temperature ranging from 118F-130F, Corndogs (6 total) ranged from 109F-112F, Potato wedges (1 container)115F, Cheese tots (2 containers) 131F, Cheese burger (2 total) 120F-121F, BBQ Pork sandwich (1 sandwich) 126F, Fried mushrooms and Cheese sticks 118F and 122F respectively. All temperatures were checked with TDA probe thermometer. |
All foods were discarded during inspection. |
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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The following food items were observed without being date marked. Tub BBQ pulled pork, tub of hotdog chili, and container of hot dogs. Food items once opened or thawed must be date marked and held for no longer than 7 days with the opening date counting as day 1. |
All foods were discarded during inspection. |
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)(c)2 Storage or display of packaged food in contact with water or ice |
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Observed 4 cartons of ice cream in dipping station to have ice buildup on cartons that is in contact with ice cream. |
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Core (C) |
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| 40,41 Utensils |
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| 40,41 40 In use utensils properly stored |
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| 40,41 0080-04-09-.03(3)(d)2 In use utensils for food preparation or dispensing shall be stored properly; handle above food, or in running water, and protected. |
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Spoon used for dipping boiled peanuts observed to be laying directly on counter top on soiled pad. |
PIC placed cleaned spoon in container for storage. |
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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(2)(a) Floors, walls and ceilings - Designed, constructed, and installed smooth and easily cleanable |
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Ceiling tile above pizza cooking/cutting station is falling down with large gap in ceiling area. |
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