| 01 PIC present, Knowledgeable, Duties |
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| 01 0080-04-09-.02(1)(b) Demonstration of knowledge |
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PIC was unable to demonstrate knowledge in critical areas of food safety (proper ware washing procedure, cold holding temperature, how to make sanitizer solution). |
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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(7)(c) Hot water and/or sufficient chemical sanitizer; default time of 30 seconds in contact with utensils; see manufacture's instructions |
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Observed employee washing and rinsing dishes without performing a sanitize step. At least 3 stacks of hotel pans were washed and rinsed without being sanitized as the final step. |
PIC voluntarily instructed employee to perform the proper ware washing procedure of wash, rinse, sanitize and assisted employee in making sanitizer solution. All dishes were sanitized. |
Priority (P) |
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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 multiple items in upright cooler (cut produce, raw meats, cooked meats) held above 41 degrees F when temperature was taken with inspector's probe thermometer. |
PIC voluntarily discarded all TCS cold held items held above 41 degrees F. |
Priority (P) |
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| 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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Observed stacks of hotel pans stored wet nested in ware washing area. |
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Core (C) |
1 |