01 PIC present, Knowledgeable, Duties |
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01 0080-04-09-.02(1)(b) Demonstration of knowledge |
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** PIC wasn't aware of the proper chlorine sanitizer concentration, and the proper hot holding. |
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Priority Foundation (PF) |
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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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** Fried chicken 116F.
** Mini tacos 130F. |
PIC voluntarily discarded during inspection. |
Priority (P) |
2 |
44,45 Utensils and equipment |
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44,45 45 Warewashing facilities installed, maintained, and used; test strips |
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44,45 0080-04-09-.04(3)(b)4 Test Kits to measure concentration of sanitizing solutions. |
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Chlorine test strips weren't available. |
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Priority Foundation (PF) |
0 |
46 Non-food contact surfaces clean |
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46 0080-04-09-.04(6)(a)1(iii) Non-food contact surfaces shall be kept free of an accumulation of dust, dirt, food residue, and other debris. |
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** Dust build-up was observed on the walls, vents, and fan guards in the WIC. |
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Core (C) |
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51,52 Facilities |
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51,52 52 Physical facilities installed, maintained, clean |
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51,52 0080-04-09-.06(5)(a) Maintained in good repair |
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** Ceiling tiles observed with water damage and hole. |
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Core (C) |
0 |