| 09,10,11,12 Approved Source |
in |
|
|
|
0 |
| 09,10,11,12 11 Food in good condition, safe, and unadulterated |
in |
|
|
|
0 |
| 09,10,11,12 0080-04-09-.03(2)(b)5 Food packages shall be in good condition and protect the integrity of the contents so that the food is not exposed to adulteration or potential contaminants. |
out |
Observed an uncovered container of stew like food product with a cardboard box placed on top of the product located within the walk-in freezer. |
PIC voluntarily discarded the product. |
Priority Foundation (PF) |
0 |
| 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 shell eggs stored above a container of raw onions and next to milk and cheese located in the upright kitchen cooler. |
|
Priority (P) |
0 |
| 14 Food contact surfaces; clean and sanitized |
in |
|
|
|
0 |
| 14 0080-04-09-.04(6)(a) Food contact surfaces shall be visually clean. |
out |
Observed contact surfaces not visually clean. In the kitchen, observed several knives, pizza cutter, and peelers with encrusted food debris stored clean on the magnetic knife holders. |
Kitchen employee took all items to the 3-compartment sink to be properly cleaned and sanitized. |
Priority Foundation (PF) |
0 |
| 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 employee washing dishes/equipment with dish soap and rinse in the middle basin and then place the equipment on the clean shelf to air dry. The sanitizer solution was not set-up and the employee did not sanitize the equipment at the time of the inspection. |
The PIC had the employee properly set up the 3-compartment sink with sanitizer at 200 ppm. All equipment was re-washed, rinsed and sanitized. |
Priority (P) |
0 |
| 19,20 safe temperature holding |
in |
|
|
|
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 held at 135F or above when measured with inspector's probe thermometer: 1. Fully cooked Chicken curry @ 101F stored on the counter for 2 hours. 2. Individual cups of Vegetable soup @ 121F stored in the hot warming box. A large container of fried cheese cubes with liquid @ 91F stored on the counter. |
Per PIC, all food was prepared less than 4 hours prior to inspection, crew starts cooking at 9:30am. Curry chicken was reheated to 165F, vegetable soups reheated to 165F, and the fried cheese cubes/liquid placed inside the cooler to rapidly chill. |
Priority (P) |
0 |
| 19,20 20 Cold holding temperature |
in |
|
|
|
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 on a shelf within the baking side of the kitchen, a bowl of real dairy fresh whipped cream measuring 71F with inspector's probe thermometer. This product was not in active preparation. |
The PIC had the employee voluntarily discard the whipped cream. |
Priority (P) |
0 |
| 21,22 Date & Time for food safety |
in |
|
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|
0 |
| 21,22 21 Date Marking and Disposition |
in |
|
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0 |
| 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, ... |
out |
Date marking system not in place. Observed no date marking on leftover foods, cooked foods, chopped produce, located in the kitchen reach-in coolers, prep line table and upright coolers. |
|
Priority (P) |
1 |
| 34 Food Properly labeled |
in |
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|
|
0 |
| 34 0080-04-09-.03(3)(b)2 Food Storage Containers shall be identified with common name except for containers that can be readily seen through and food unmistakably recognized |
out |
Unlabeled food containers were observed in the kitchen and front of house storing a variety of spices and ingredients. Food storage containers shall be identified with a common name. |
|
Core (C) |
1 |
| 35,36 Pests & contamination |
in |
|
|
|
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)(e) Food shall be stored in a clean location, not exposed to contamination, at least 6 inches above the floor. Food shall not be stored in prohibited areas such as: locker/ch... |
out |
Observed large food containers (sauce and coriander) stored on the floor, uncovered, in the kitchen while employee was actively preparing a dish. |
Employee removed the food containers off the floor and placed them on a nearby shelf. |
Core (C) |
0 |
| 42,43 Single service & gloves |
in |
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|
0 |
| 42,43 42 Single-service articles stored and used |
in |
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0 |
| 42,43 0080-04-09-.04(5)(b)3 Single-service articles shall not be reused. |
out |
Observed single service cups (no handles) stored inside the large bulk ingredient bins (ex. Flour) located within the kitchen. |
|
Priority (P) |
0 |