| 01 PIC present, Knowledgeable, Duties |
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| 01 0080-04-09-.02(1)(b) Demonstration of knowledge |
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An employee was observed mixing soap and sanitizer in the same compartment and attempting to test the solution. |
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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-.06(3)(a)2 Handwashing sinks, properly supplied with soap |
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No soap at the hand sink located in the restroom. |
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Priority Foundation (PF) |
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| 09,10,11,12 Approved Source |
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| 09,10,11,12 9 Food obtained from an approved source |
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| 09,10,11,12 0080-04-09-.03(2)(a) Food source complies with law; from permitted establishment; hermetically sealed container; fluid milk grade A; commercially caught fish; molluscan shellfish from I... |
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A package with one cookie labeled as Big Mama cookie was observed in the retail area with no other information present on the package. |
Disposed of by employee present. |
Priority (P) |
0 |
| 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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Hot holding food items were observed at a temperature below 135F when probed with the state calibrated and issued thermometer (shown to the employee present-(Fried Chicken Wings-115F, Chicken Nuggets-130F). |
Pulled from warmer to dispose of.
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Priority (P) |
3 |
| 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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There was no date marking system in place for cooked foods at the firm that is held longer than twenty-four hours. |
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Priority (P) |
2 |
| 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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No probe thermometer available to check internal temperatures of food items. |
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Priority Foundation (PF) |
0 |
| 40,41 Utensils |
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| 40,41 41 Utensils, equipment, and linens; stored, dried, and handled |
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| 40,41 0080-04-09-.04(9)(a)1 Equipment and utensils are allowed to air-dry or used after adequate draining |
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Baking pans were observed stacked on top of each other, not free to air dry with water present in the equipment (discussed with PIC allowing utensils to air dry before stacking). |
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Core (C) |
1 |
| 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)(b) Physical facilities shall be cleaned as often as necessary |
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1) Wall behind the fryers were observed with grease residue. 2) The kitchen floor was observed with black debris present. |
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Core (C) |
3 |
| 53 Ventilation, lighting, and designated areas used |
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| 53 0080-04-09-.06(2)(b)2 Ventilation/hood system/filtration installed not to cause contamination |
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Vent hoods were observed with excessive grease residue. |
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Core (C) |
2 |
| 53 0080-04-09-.06(3)(c) Light Intensity shall be sufficient for cleaning where food is prepared or stored. |
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Heating lamps were observed not working in the food warmer. |
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Core (C) |
1 |