| 01 PIC present, Knowledgeable, Duties |
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0 |
| 01 0080-04-09-.02(1)(b) Demonstration of knowledge |
in |
Observed that PIC was not able to speak to thermometer calibration. |
Inspector walked both chef and PIC through how to calibrated there probe thermometer. |
Priority Foundation (PF) |
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| 08 Adequate handwashing sinks properly supplied and accessible |
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| 08 0080-04-09-.05(2)(e)1 Handwash sink shall only be used for washing hands; accessible at all times |
out |
Observed hand wash sink in the kitchen to be blocked by dishes and debris. Please insure these areas are clear to not deter handwashing. |
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Priority Foundation (PF) |
0 |
| 19,20 safe temperature holding |
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| 19,20 20 Cold holding temperature |
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| 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 several cups of premade dressings sitting out at ambient temperature. PIC explained that these items are taken from cold holding and left out. |
Inspector advised using 'ice' to keep TCS foods cold and also advised that if they use ice that 3/4 of the product must be immersed in ice. |
Priority (P) |
1 |
| 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. |
out |
Observed several employees actively engaged in Food preparation to be missing hair restraints/Full hats. |
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Core (C) |
1 |
| 53 Ventilation, lighting, and designated areas used |
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| 53 0080-04-09-.06(4)(c) Designated area for personal items shall be located so that food and equipment are protected from contamination; personal belongings properly stored |
out |
Observed employee jacket stored over 3 Compartment sink in the kitchen. |
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Core (C) |
0 |