| 01 PIC present, Knowledgeable, Duties |
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| 01 0080-04-09-.02(1)(b) Demonstration of knowledge |
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** Employees cooking food lacked knowledge of cooking and hot holding temperatures. |
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Priority Foundation (PF) |
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| 14 Food contact surfaces; clean and sanitized |
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| 14 0080-04-09-.04(7)(c) Hot water and/or sufficient chemical sanitizer; default time of 30 seconds in contact with utensils; see manufacture's instructions |
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** Chlorine sanitizer concentration observed at 10 ppm. |
PIC voluntarily corrected during the inspection. |
Priority (P) |
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| 16,17,18 cooking, reheating, cooling |
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| 16,17,18 17 Reheating procedures for hot holding |
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| 16,17,18 0080-04-09-.03(4)(c)3 Reheated for Hot holding -Commercially processed (135F) |
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** Employee reheated commercially processed and she didn't check the cooking temperature. |
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Priority (P) |
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| 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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** Ice build-up was observed on the bottom of the upright freezer and ice cream freezer.
** White/green organic matter was observed on the back of the ice chute handle (nonfood-contact surface). |
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Core (C) |
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