| 01 PIC present, Knowledgeable, Duties |
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| 01 0080-04-09-.02(1)(b) Demonstration of knowledge |
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PIC could not demonstrate knowledge for proper cooking temperatures for raw animal proteins (chicken), hot holding temperatures, cold holding temperatures, date marking, health policy, thermometer calibration and proper hand washing. |
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Priority Foundation (PF) |
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| 06,07 Hand Hygiene |
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| 06,07 6 Hands Clean and Properly washed |
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| 06,07 0080-04-09-.02(3)(c) Wash hands immediately before engaging in food preparation including working with exposed food, clean equipment and utensils, and unwrapped single-service articles; donni... |
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Observed PIC switching tasks from handling orders at the register to returning to the prep kitchen without first washing hands prior to donning a new pair of gloves. |
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Priority (P) |
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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 the following food contact surface to be visually unclean: Black organic matter on the nozzles of the smoothie island machine.
All freezers had excessive amounts of ice build-up making them uncleanable. |
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Priority Foundation (PF) |
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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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At first, no sanitizer was observed available in the firm to properly sanitize food contact utensils/equipment at the 3-compartment sink. |
PIC immediately pulled bleach from the retail shelf to have available to sanitize utensils/equipment. |
Priority (P) |
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| 16,17,18 cooking, reheating, cooling |
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| 16,17,18 16 Cooking time and temperature |
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| 16,17,18 0080-04-09-.03(4)(a) Raw Animal Foods cooked to the required time and temperature |
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Observed the PIC cooking raw chicken tenders (large), verified from box, to a final temperature of 146F when measured with inspector's probe thermometer. |
PIC voluntarily placed chicken back into the fryer to a final temperature of 165F or higher. |
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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Food items observed to not being maintained at 135F or higher located in the hot holding case when measured with inspector's probe thermometer: Chicken tenders 116F, sausage biscuits (x3- 118F, 121F, 127F)
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PIC voluntarily discarded all food items measuring below 135F. |
Priority (P) |
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| 21,22 Date & Time for food safety |
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| 21,22 21 Date Marking and Disposition |
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| 21,22 0080-04-09-.03(5)(a)7 Date Marking; 6 days beyond the day of creation; exceptions are commercially made deli salads, hard cheeses, semi-soft cheeses, cultured dairy products, preserved fish, ... |
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Observed no date marking system in place. Open packages of sausage crumbles located in prep cooler. Opened food items and items prepared in house are required to have a shelf life of no more than seven days(day of production plus 6 days) with the exception of unaltered manufactured deli salads(expiration date on container) cured meats. |
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Priority (P) |
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| 21,22 0080-04-09-.03(5)(a)8 Date Marking; Discard food after 7 days at 41F |
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Observed a box of 'Ken's' Honey mustard dressing packets, stored on ambient prep shelf, to have a manufacturer expiration date of 7/19/23. The packets also state 'Keep refrigerated'. |
The PIC voluntarily discarded the remaining box of Ken's Honey mustard packets. |
Priority (P) |
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| 51,52 Facilities |
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| 51,52 51 Garbage and refuse properly disposed; facilities maintained |
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| 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. |
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Observed the exterior dumpster with lids open and to be overflowed with trash. |
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Core (C) |
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