| 14 Food contact surfaces; clean and sanitized |
in |
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0 |
| 14 0080-04-09-.04(6)(b)1 Food contact cleaning frequency; 4 hours at ambient temperature |
out |
Firm observed not to have in-use utensils/equipment that touch TCS foods stored at ambient temperature, on a four-hour cleaning frequency. PIC starts cooking around 3am. When asked when the utensils/equipment are cleaned, PIC stated they are not cleaned at/around 7am and could not give a time of cleaning. Inspector discussed the need to come up with a system that ensures a complete wash, rinse, and sanitize cleaning at least once every four hours. |
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Priority (P) |
0 |
| 16,17,18 cooking, reheating, cooling |
in |
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0 |
| 16,17,18 16 Cooking time and temperature |
in |
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0 |
| 16,17,18 0080-04-09-.03(4)(a) Raw Animal Foods cooked to the required time and temperature |
out |
Observed the baked chicken's final cooking temperature to measure 147F when using inspector's probe thermometer. The chicken was a raw animal food prior to placing in the oven. Raw chicken shall be cooked to heat all parts of the food to a temperature and for a time 165°F or above for 15 seconds. |
The PIC instructed the employee to put the chicken back in the oven. |
Priority (P) |
0 |
| 19,20 safe temperature holding |
in |
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0 |
| 19,20 19 Hot holding temperature |
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0 |
| 19,20 0080-04-09-.03(5)(a)6(i)(I) Hot holding at 135F or above for Time/temperature control for safety foods |
out |
Observed the foods in the hot holding case not being maintained at 135F or higher. Firm utilizes time in lieu of temperature (TILT) for hot food items but PIC noted the times were not current or no times written for the food in the case. As a result, the temperatures were taken of the following hot foods with inspector's probe thermometer and discarded:
Pan of chicken tenders 111F-124F, 3 chicken sandwiches 121F, 119F, 120F, pan of potato wedges 116F, pan of sausages patties 120F, bologna 117F, pan of spicy wings 109F-112F. |
PIC voluntarily removed all products from the hot case to be weighed by employees and then discarded. |
Priority (P) |
0 |
| 33 Thermometers provided and accurate |
in |
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0 |
| 33 0080-04-09-.04(5)(b)1 Good Repair and Calibration (Thermometers shall be accurate to plus or minus 2F) |
out |
Observed the firm's probe thermometer to not be in good repair (dead battery) and the PIC unable to monitor internal temperatures. |
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Priority Foundation (PF) |
0 |
| 37 Personal Cleanliness |
in |
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0 |
| 37 0080-04-09-.02(4)(c) Food employees shall wear hair restraints such as hats, hair coverings or nets, beard restraints, and clothing that covers body hair while working with exposed food. |
out |
Observed employees actively packaging food and not wearing any type of hair restraint. |
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Core (C) |
0 |
| 40,41 Utensils |
in |
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0 |
| 40,41 40 In use utensils properly stored |
in |
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0 |
| 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. |
out |
Observed the ice scoop (plastic pitcher with handle) and ice buckets stored upright on top of the ice machine and not stored protected. |
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Core (C) |
0 |
| 51,52 Facilities |
in |
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0 |
| 51,52 51 Garbage and refuse properly disposed; facilities maintained |
in |
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0 |
| 51,52 0080-04-09-.05(5)(a) Waste containers durable & cleanable; inaccessible to pests; drain plugs as required; outside dumpster on cleanable surface; outside dumpster properly constructed. |
out |
Observed the dumpster overfilled with garbage and garbage bags stacked on the sides of the dumpster. |
|
Core (C) |
0 |