| 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 bbq pork, held within the walk-in cooler, fully covered with foil and measured 53F when using inspector's probe thermometer. The PIC noted it was made earlier today around 12pm. |
Discussed with PIC, cooked products and placed in the walk-in cooler must undergo proper cooling procedure which includes not being tightly covered. 135-70 within 2 hours, and 4 more hours to 41F. Suggest placing product on the rolling rack in WIC. The cover was removed from the product to properly cool. |
Priority (P) |
0 |
| 37 Personal Cleanliness |
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0 |
| 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 employee with a beard greater than 1/4 inch and actively packaging open food for customer. |
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Core (C) |
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 |
In use scissors, used to cut open bags of food, improperly stored in a hole in the back counter with a PVC pipe. The hole in the counter is for the PVC pipe to run through to drain lines. |
PIC had employee clean and sanitize scissors. |
Core (C) |
0 |
| 46 Non-food contact surfaces clean |
in |
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0 |
| 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. |
out |
Observed heavy black carbon build-up in the kitchen oven. |
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Core (C) |
0 |