01 PIC present, Knowledgeable, Duties |
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01 0080-04-09-.02(1)(b) Demonstration of knowledge |
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** Cooke in the kitchen wasn't aware of proper cooking/hot holding temperature and chlorine sanitizer concentration. |
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Priority Foundation (PF) |
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04,05 Hygiene |
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04,05 4 Eating, Drinking, or Using Tobacco |
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04,05 0080-04-09-.02(4)(a) Employees shall eat, drink, or use any form of tobacco only in designated areas |
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** Partial consumed water bottle observed stored on prep table next to pizza cutting board and taco shells in the food prep area. |
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Priority (P) |
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13 Food separated and protected |
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13 0080-04-09-.03(3)(b)1(i)(I) Raw animal foods must be kept separate from ready to eat foods at all times |
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Observed flats of raw shell eggs stored in WIC on shelf above opened cases of fruit drinks (RTE). |
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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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** Pork chops 112F.
** Hash potato 119F.
** Chicken wings 90F |
PIC voluntarily discarded during inspection. |
Priority (P) |
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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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** Motor oils bottles observed stored next to/above ramen and drink cans. |
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Priority Foundation (PF) |
0 |
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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** No thermometer available in the hot holding unit. |
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Priority Foundation (PF) |
0 |
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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Observed Knives in kitchen area for food prep stored with blade down in-between the to refrigerated make units. |
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Core (C) |
2 |
42,43 Single service & gloves |
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42,43 43 Gloves properly used |
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42,43 0080-04-09-.03(3)(d)5 Single-use gloves shall be used for only one task and discarded when damaged or task has changed. |
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** Cook in the kitchen observed not changing gloves in between handling raw food and prep RTE sandwiches. |
** Cook discarded the prepped sandwiches, changed gloves and washed his hands. |
Priority (P) |
0 |
44,45 Utensils and equipment |
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44,45 45 Warewashing facilities installed, maintained, and used; test strips |
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44,45 0080-04-09-.04(3)(b)4 Test Kits to measure concentration of sanitizing solutions. |
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** Chloine test strips were not available during today's inspection. |
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Priority Foundation (PF) |
2 |