| 01 PIC present, Knowledgeable, Duties |
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| 01 0080-04-09-.02(1)(b) Demonstration of knowledge |
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PIC/employee was not able to demonstrate knowledge of proper cooking temperatures, cooling temperatures, or hot/cold holding temperatures. |
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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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Observed shredded chicken, cooked rice, and refried beans held below 135 degrees when temperature was taken with inspector's probe thermometer. |
PIC voluntarily discarded rice. Chicken and refried beans had been prepared less than 4 hours prior to inspection, so PIC put items into cooler to cool instead of trying to hot hold them. |
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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 cut peppers stored above 41 degrees F when temperature was taken with inspector's probe thermometer |
PIC voluntarily discarded the peppers |
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 on cut bell peppers, cut tomatoes, or cut onion. PIC stated items are kept for two days before discard, but there was no mark on them. |
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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(8) Linens must be laundered between uses; wet cloths changed daily; stored properly; may be laundered on site in mechanical washer, designated sink, or warewash sink; laundry f... |
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Observed homemade bin for dirty towels. Employee stated towels are taken home to washed (not a designated washer/dryer) |
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Core (C) |
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