| 14 Food contact surfaces; clean and sanitized |
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| 14 0080-04-09-.04(6)(a) Food contact surfaces shall be visually clean. |
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Observed the following food contact surfaces to be visually unclean: 1. Interior of ice machine has black organic build-up. 2. Several pans stored clean on wire shelf observed to have dried food build-up on inside of pan. |
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Priority Foundation (PF) |
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| 14 0080-04-09-.04(6)(b)1 Food contact cleaning frequency; 4 hours at ambient temperature |
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Firm observed not to have in-use TCS utensils/equipment stored at ambient temperature on a four hour cleaning frequency. When asked how often the TCS tongs and other utensils are cleaned and sanitized, PIC stated they are cleaned/sanitized once a day at night. Inspector discussed the need to come up with a system that ensures a complete wash, rinse, and sanitize cleaning at least once every four hours. |
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Priority (P) |
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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 the following food products, located in the hot cases, not maintained at 135F or above when measured with inspector's probe thermometer: Tamales (128F, 126F), Burrito (127F), Chicken Sandwiches (97F, 100F). |
The PIC voluntarily discarded the products. |
Priority (P) |
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| 37 Personal Cleanliness |
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| 37 0080-04-09-.02(4)(c) Food employees shall wear hair restraints such as hats, hair coverings or nets, beard restraints, and clothing that covers body hair while working with exposed food. |
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Observed employees working with exposed foods when taking out of display hot box for service not wearing any hair restraints. |
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Core (C) |
1 |