| 19,20 safe temperature holding |
in |
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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 jamica in 5 gallon pot on shelf in walk in cooler to have internal temperature of 49F when checked with inspector's calibrated probe thermometer. PIC stated that jamica had been cooling in WIC since the previous day. |
Discussed best practices for cooling hot items within safe timeframe, such as utilizing broad, flat pans and/or an ice wand to more rapidly reduce temperatures of cooling food items. |
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 |
Observed pot of jamica in walk in cooler to not have date marking information. PIC stated the pot had been placed in the walk in cooler the previous day. |
|
Priority (P) |
0 |
| 35,36 Pests & contamination |
in |
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0 |
| 35,36 35 Insects, rodents, and animals not present |
in |
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0 |
| 35,36 0080-04-09-.06(5)(k) Controlling Pests including evidence of pests and eliminating their presence. |
out |
Observed live adult cockroach on wall above hand sink located beside 3 bay sink. Firm was in midst of receiving delivery. |
Inspector used high-powered flashlight to check for insect activity and noted no other live insects. PIC stated that the extermination service had been in in the past 2 weeks. |
Priority Foundation (PF) |
0 |
| 40,41 Utensils |
in |
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0 |
| 40,41 40 In use utensils properly stored |
in |
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0 |
| 40,41 0080-04-09-.03(3)(d)2 In use utensils for food preparation or dispensing shall be stored properly; handle above food, or in running water, and protected. |
out |
Observed cutlery stored in foam cups |
|
Core (C) |
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)(a)1 Equipment and utensils are allowed to air-dry or used after adequate draining |
out |
Observed wet-nested plastic tubs on bottom shelf of rack. All dishes must be air-dried after wash, rinse and sanitize steps prior to stacking. |
|
Core (C) |
2 |
| 40,41 0080-04-09-.04(9)(d)1 Cleaned and sanitized utensils are handled, displayed, or dispensed to protect from contamination of food |
in |
Observed firm is |
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Core (C) |
0 |
| 44,45 Utensils and equipment |
in |
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0 |
| 44,45 44 Food and Non-food contact surfaces, cleanable, designed, constructed, and used |
in |
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0 |
| 44,45 0080-04-09-.04(1)(a) Food contact equipment surfaces shall be safe, durable, corrosion-resistant, nonabsorbent, smooth, and easily cleanable |
out |
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Priority (P) |
0 |