| 13 Food separated and protected |
in |
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0 |
| 13 0080-04-09-.03(3)(b)1(i)(I) Raw animal foods must be kept separate from ready to eat foods at all times |
out |
Observed raw animal proteins stored improperly by species. Observed 3 raw poultry containers stored directly over raw beef containers located in the walk-in cooler. |
PIC immediately instructed his employee to move the chicken to the bottom shelf. |
Priority (P) |
0 |
| 14 Food contact surfaces; clean and sanitized |
in |
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0 |
| 14 0080-04-09-.04(6)(a) Food contact surfaces shall be visually clean. |
out |
Observed the following food contact surfaces, confirmed stored clean, to be visually unclean and located behind the meat display coolers: onion dicer with onion build up, tongs with dried food build-up, knife with dried food debris on blade. |
|
Priority Foundation (PF) |
1 |
| 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 |
out |
Observed two chlorine bleach sanitizers, located on the hot line, buckets measure below 50ppm when tested with the store's chlorine test strips. Per Manufacturer's instructions, Chlorine bleach sanitizer should measure between 50-200 ppm. |
PIC voluntarily discarded sanitizer solutions. |
Priority (P) |
0 |
| 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 |
Observed the following products not maintained at 135F or above when tested with inspector's probe thermometer: Steam table- fried fish 105F, rotisserie chicken 98F. Rotisserie oven (oven on off mode)- 3 Chickens 105, 103, 98. |
PIC voluntarily discarded all products not maintained at 135F or above. |
Priority (P) |
0 |
| 19,20 20 Cold holding temperature |
in |
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0 |
| 19,20 0080-04-09-.03(5)(a)6(i)(II) Cold holding at 41F or less for Time/temperature control for safety foods |
out |
Observed numerous TCS foods with internal temperatures above 41F when using inspector probe thermometer located in the 2 meat display coolers, |
PIC voluntarily discarded of all out of temperature foods. |
Priority (P) |
1 |
| 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 |
Observed clean knives stored between the magnetic knife holder and the wall. Clean utensils and equipment must be stored protected. |
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Core (C) |
0 |
| 51,52 Facilities |
in |
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0 |
| 51,52 52 Physical facilities installed, maintained, clean |
in |
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0 |
| 51,52 0080-04-09-.06(5)(b) Physical facilities shall be cleaned as often as necessary |
out |
Observed the interior of the walk-in cooler and walk-in freezer to have significant spillage on the floors. |
|
Core (C) |
0 |