| 14 Food contact surfaces; clean and sanitized |
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0 |
| 14 0080-04-09-.04(6)(a) Food contact surfaces shall be visually clean. |
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Observed back stockroom ice shield used for beverage dispenser to have encrusted black mold and organic matter set up inside. |
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Priority Foundation (PF) |
0 |
| 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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Using inspectors calibrated probe thermometer, several food items were out of the temperature safe zone for Hot Holding. (See Food Temperatures)
*Fried Chicken pieces: 128 to 133F
**Fried Pizza Sticks: 99 to 101F
***Fried Cracklings and Spring Rolls: 118-124F
****Chicken Sandwiches: 130 to 133F
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All food was discarded by PIC during inspection. |
Priority (P) |
0 |
| 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 employee actively engaged in food preparation without hair restraint/Full Hat. |
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Core (C) |
1 |
| 44,45 Utensils and equipment |
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0 |
| 44,45 45 Warewashing facilities installed, maintained, and used; test strips |
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0 |
| 44,45 0080-04-09-.04(3)(b)4 Test Kits to measure concentration of sanitizing solutions. |
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Observed test strips for 'chlorine' sanitizer and the firm is currently using 'Quat' Ammonia Sanitizer. |
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Priority Foundation (PF) |
0 |