01 PIC present, Knowledgeable, Duties |
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01 0080-04-09-.02(1)(b) Demonstration of knowledge |
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clerk did not know the hot holding, cold holding, or warewashing information |
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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 crumbs on the griddle *** observed unnecessary items stored on the griddle |
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Priority Foundation (PF) |
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19,20 safe temperature holding |
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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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observed cheese slices at room temperature in food prep area |
discarded |
Priority (P) |
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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 in walk in cooler with milk |
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Priority Foundation (PF) |
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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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kitchen lacked probe thermometer for checking food temperatures |
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Priority Foundation (PF) |
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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(5)(a)4 Warewashing equipment shall be cleaned before use, to prevent recontamination, and at least every 24 hours if used. |
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ware washing sink was not clean; held unnecessary items |
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Core (C) |
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46 Non-food contact surfaces clean |
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46 0080-04-09-.04(6)(a)1(iii) Non-food contact surfaces shall be kept free of an accumulation of dust, dirt, food residue, and other debris. |
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food prep area around the griddle was unclean |
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Core (C) |
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53 Ventilation, lighting, and designated areas used |
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53 0080-04-09-.06(4)(c) Designated area for personal items shall be located so that food and equipment are protected from contamination; personal belongings properly stored |
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observed personal food stored in the kitchen food prep area and in the walk in milk cooler over drinks for sale |
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Core (C) |
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