| 01 PIC present, Knowledgeable, Duties |
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| 01 0080-04-09-.02(1)(b) Demonstration of knowledge |
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Observed that PIC stated the proper cook temperature for raw chicken was 145F. I walked both PICS through proper cooking and testing of raw chicken. PIC cook was also not aware of how to calibrate his probe thermometer. |
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Priority Foundation (PF) |
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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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Observed sticker residue on several pans stored clean today. I also observed deli slicer and veggie dicer stored clean with encrusted food residue still set up on the blades and hilt of dicer. |
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Priority Foundation (PF) |
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| 14 0080-04-09-.04(5)(a)16 Sanitizer concentration shall be accurately determined |
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PIC stated that Chlorine sanitizer must be between 10 ppm to 50 ppm. I advised PIC that chlorine sanitizer must be between 50 to 100 ppm during todays instruction. |
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Priority Foundation (PF) |
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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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Observed several pieces of raw chicken tenders stored inside of the firms hot box to be outside the temperature safe zone for hot holding using my probe thermometer today. Several raw tenders' average temperature was between 115 to 124F. PIC voluntarily discarded all hot foods that registered below 135F during todays inspection. |
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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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I observed several piled up containers of prepped tomatoes and onions with an internal temperature of above 41F today using my probe thermometer. I advised PIC to ensure that all prepped foods are sealed and covered during use to insure they stay properly cold. I also advised PICs not to 'overfill' their prepped items when they are replenishing throughout the day. I discussed frost lines in prep coolers. |
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| 24,25 Chemical hazards |
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| 24,25 25 Chemicals identified, stored, and used |
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| 24,25 0080-04-09-.07(2)(a) Chemicals shall be stored separate from food, utensils, equipment, and single service items |
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Observed spray bottle of clearish liquid without a proper label to insure its contents. Bottle was tested and it registered full of chlorine using my test strips. |
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Priority Foundation (PF) |
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| 47,48,49 Plumbing |
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| 47,48,49 48 Plumbing installed; backflow devices |
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| 47,48,49 0080-04-09-.05(2)(b)3 Air gap sufficient between water supply outlet and flood rim level |
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Observed firm has 'capped' their floor drain still and needs an air gap to properly allow wastewater to drain properly and not back up. |
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Priority (P) |
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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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Firm is repairing their ceiling in the back and it's missing a ceiling tile. The tile is missing directly over the 3-compartment sink and is creating a route of pest entry into the building. PIC is aware of ceiling tile missing and will replace. |
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Core (C) |
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