| 01 PIC present, Knowledgeable, Duties |
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| 01 0080-04-09-.02(1)(b) Demonstration of knowledge |
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Due to large number of priority items demonstration of knowledge not observed. |
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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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Chicken wings in warmer probed with calibrated thermometer at 120 - 125 F, and cheese sticks probed at 121 - 122 F, should be at 135 or above. |
Out of temperature items removed for disposal during inspection. |
Priority (P) |
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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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Various items in pizza prep table, deli prep table, and walk in cooler were probed with a calibrated thermometer and found out of temperature. Pizza prep table - pizza toppings 45 - 49; cheese 55; buttermilk dressing 55. Deli prep table - sliced tomatoes - 53; bologna - 53; liquid eggs - 52; ham and turkey - 49; BBQ 51 - 52; and sausage - 53. Walk in cooler - cheeses 56 - 57; ranch dressings 53 - 57; case of shell eggs - 58. |
All out of temperature cold items were voluntarily disposed of during inspection. |
Priority (P) |
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| 30,31 Food temp controls |
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| 30,31 30 Proper cooling methods, adequate equipment for temperature control |
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| 30,31 0080-04-09-.04(3)(a)1 Equipment for cooling, heating, cold holding, and hot holding food shall be sufficient in number and capacity to provide safe food temperatures. |
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Pizza prep table, deli prep table, and walk in cooler was not working properly - pizza prep table thermometer showed 44 (food 47 - 55); deli prep table thermometer showed 51 (food 49 -53); walk in cooler, no thermometer (cheese, eggs, dressings - 53 - 58). |
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Priority Foundation (PF) |
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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 conspicuous thermometer in either deli counter top coolers (salad - 39, store made sandwich - 37). **** No conspicuous thermometer in walk in cooler. |
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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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No probe thermometer available to check food temperatures. |
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Priority Foundation (PF) |
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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)(b)1 Preventing packaged and unpackaged food contamination by separation, packaging, and segregation methods |
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Uncovered biscuits in chest freezer. |
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Priority (P) |
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| 35,36 0080-04-09-.03(3)(c)2 Storage or display of packaged food in contact with water or ice |
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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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No dust caps available on fountain machine cup dispenser. |
Placed lids on cups during inspection. |
Core (C) |
1 |