| 19,20 safe temperature holding |
in |
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0 |
| 19,20 19 Hot holding temperature |
in |
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0 |
| 19,20 0080-04-09-.03(5)(a)6(i)(I) Hot holding at 135F or above for Time/temperature control for safety foods |
out |
The freestanding chicken case was scanned in an infrared thermometer showing between 100 and 120 degrees. Chicken in the warmer was scanned at between 105 and 120 degrees. The PIC investigated and discovered the temperature setting or the warmer had been turned down too low. |
The PIC voluntarily pulled and discarded all out of temperature products in the warmer before the inspector could check internal temperatures with a state issued calibrated probe thermometer. The PIC also turned up the temperature setting of the warmer table and will check temperatures before placing new product in it. |
Priority (P) |
1 |
| 35,36 Pests & contamination |
in |
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0 |
| 35,36 36 Contamination prevented during food preparation, storage or display |
in |
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0 |
| 35,36 0080-04-09-.03(3)(c)2 Storage or display of packaged food in contact with water or ice |
out |
Several doors of the retail frozen food case where ice cream is displayed are developing excessive amount of ice on the product in the case. |
The PIC directed an employee to come pull these items from the retail case and is calling the firm's refrigeration company to repair the freezers. |
Core (C) |
0 |
| 40,41 Utensils |
in |
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0 |
| 40,41 41 Utensils, equipment, and linens; stored, dried, and handled |
in |
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0 |
| 40,41 0080-04-09-.04(9)(d)1 Cleaned and sanitized utensils are handled, displayed, or dispensed to protect from contamination of food |
out |
A plastic meat scrapper was observed stored on the handle of the meat prep room hand sink. |
The PIC moved the meat scrapper to the meat department 3 compartment sink to be cleaned and sanitized. |
Core (C) |
0 |
| 44,45 Utensils and equipment |
in |
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0 |
| 44,45 44 Food and Non-food contact surfaces, cleanable, designed, constructed, and used |
in |
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0 |
| 44,45 0080-04-09-.04(2)(b)6 Nonfood-contact surfaces shall be designed and constructed to allow easy cleaning and to facilitate maintenance |
out |
A honing bar was observed in the meat department with excessive amount of rust on it. |
The PIC discarded the honing bar. |
Core (C) |
0 |
| 44,45 45 Warewashing facilities installed, maintained, and used; test strips |
in |
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0 |
| 44,45 0080-04-09-.04(3)(b)4 Test Kits to measure concentration of sanitizing solutions. |
out |
The test strips for quat sanitizer in the meat department expired on 05/15/2023. Inspection date 9/22/2023. |
|
Priority Foundation (PF) |
0 |