| 01 PIC present, Knowledgeable, Duties |
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| 01 0080-04-09-.02(1)(b) Demonstration of knowledge |
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PIC did not have knowledge of sanitizer concentration, thermometer calibration or hot holding. |
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Priority Foundation (PF) |
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| 08 Adequate handwashing sinks properly supplied and accessible |
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| 08 0080-04-09-.05(2)(b)2 Handwashing sink, hot water at least 100F; metered faucets run in 15seconds |
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Water temperature at handwashing sink in unisex restroom observed not to reach required temperature of 100F. Water temperature observed to reach 76F with inspector probe thermometer after running for four minutes. |
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Priority Foundation (PF) |
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| 08 0080-04-09-.06(3)(a)2 Handwashing sinks, properly supplied with soap |
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Handwashing sink in kitchen area observed not properly supplied with handwashing soap. |
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Priority Foundation (PF) |
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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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Numerous food items in top and bottom portion of hot holding unit observed not being held at 135F or above.
***Beef Sambusa- 114, 111
***Beef and Cheese Sambusa- 110, 109
***Chicken Gizzards- 99, 102 |
PIC voluntarily discards items not being held at 135F or above. |
Priority (P) |
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| 35,36 Pests & contamination |
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| 35,36 36 Contamination prevented during food preparation, storage or display |
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| 35,36 0080-04-09-.03(3)(e) Food shall be stored in a clean location, not exposed to contamination, at least 6 inches above the floor. Food shall not be stored in prohibited areas such as: locker/ch... |
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Case of chips observed displayed directly on floor without a barrier to prevent contamination.
**Case of chips observed stored directly on floor without a barrier to prevent contamination next to bathroom in back storage area.
**Bag of breading observed stored directly on floor in kitchen area without a barrier to prevent contamination. |
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Core (C) |
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| 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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Cup without handle observed stored in direct contact with breading in breading bag in kitchen area. |
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Core (C) |
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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)(d)1 Cleaned and sanitized utensils are handled, displayed, or dispensed to protect from contamination of food |
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Numerous spoons and ladles observed stored with food contact surface not inverted making the food contact point of utensil the first point of contact. Utensils are to be stored inverted to prevent contamination. |
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Core (C) |
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| 42,43 Single service & gloves |
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| 42,43 42 Single-service articles stored and used |
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| 42,43 0080-04-09-.04(9)(c)1 Single-service articles protected from contamination |
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One plastic bag holding single use foam trays and one box holding single use plastic lids observed stored directly on floor without a barrier to prevent contamination. |
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Core (C) |
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| 44,45 Utensils and equipment |
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| 44,45 44 Food and Non-food contact surfaces, cleanable, designed, constructed, and used |
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| 44,45 0080-04-09-.04(2)(b) All multiuse equipment must be cleanable including food contact, CIP, lacking "V" threads, oil filtering, can openers, nonfood contact, shelving, and ventilation hoods |
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Excessive ice build-up observed in novelty ice cream freezer making the surface no longer cleanable. |
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Priority Foundation (PF) |
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