| 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 |
Milk in the walk in cooler was scanned with an infrared thermometer at 45 degrees. The inspector walked in to the walk in cooler and the part closest to the door of the walk in cooler read at 50 degrees with an infrared thermometer. The inspector scanned several areas of the walk in cooler with an infrared thermometer and the walk in got colder down to 41 degrees towards the back wall. The milk was probed with a state issued calibrated thermometer a 44 degrees. All temperature-controlled items that were located in this cooler were voluntarily pulled from sale by the PIC. |
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Priority (P) |
0 |
| 35,36 Pests & contamination |
in |
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0 |
| 35,36 36 Contamination prevented during food preparation, storage or display |
in |
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0 |
| 35,36 0080-04-09-.03(3)(b)1 Preventing packaged and unpackaged food contamination by separation, packaging, and segregation methods |
out |
An open 6 pound can of jalapenos was observed in the kitchen walk in cooler. Discussed with cook that canned foods must be placed in a food safe container once opened. |
|
Priority (P) |
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 |
1. Two sets of tongs were observed on the board in front of the warmer table uncovered and not protected from contamination. Discussed the importance of keeping utensils used in food service protected from contamination. The PIC placed both tongs inside paper bags to keep them protected. 2. A cup with no handle was observed inside the breading container that the cook scoops breading from to prepare chicken. The cook stated that breading is scooped from this container to use in a smaller container to prepare the chicken. Discussed with the cook that the scoop should have a handle and the handle must not touch food if stored inside the food container. |
|
Core (C) |
5 |
| 44,45 Utensils and equipment |
in |
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0 |
| 44,45 45 Warewashing facilities installed, maintained, and used; test strips |
in |
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0 |
| 44,45 0080-04-09-.04(3)(b)4 Test Kits to measure concentration of sanitizing solutions. |
out |
No test kits to test sanitizer concentration were available in the firm. The cook stated that test kits had been ordered and have not arrived yet. |
|
Priority Foundation (PF) |
1 |
| 51,52 Facilities |
in |
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0 |
| 51,52 51 Garbage and refuse properly disposed; facilities maintained |
in |
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0 |
| 51,52 0080-04-09-.05(5)(a) Waste containers durable & cleanable; inaccessible to pests; drain plugs as required; outside dumpster on cleanable surface; outside dumpster properly constructed. |
out |
What appeared to be a grease collector for recycling cooking oil was observed outside the firm used as a secondary dumpster was observed to be overflowing with trash. This is not a properly constructed waste receptacle and should be removed to prevent both firm employees and customers from using it as a dumpster. |
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Core (C) |
0 |
| 53 Ventilation, lighting, and designated areas used |
in |
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0 |
| 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 |
Several personal items including keys, a cell phone, a backpack, and a pair of slide on style sandals were observed on and around a rack beside the 3 compartment sink in the kitchen area. Discussed with cook where personal items could be stored to protect food in the kitchen from contamination. |
|
Core (C) |
0 |