| 01 PIC present, Knowledgeable, Duties |
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| 01 0080-04-09-.02(1)(b) Demonstration of knowledge |
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Observed PIC did not have knowledge of hot holding and safe internal cooking temperatures |
Inspector discussed safe temperature holding and cooking temperatures and provided TDA Food Guide |
Priority Foundation (PF) |
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| 08 Adequate handwashing sinks properly supplied and accessible |
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| 08 0080-04-09-.06(3)(a)4 Handwashing aids and devices may not be provided for sinks not designated as hand sink; hand signs not provided |
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Observed no hand wash sign for men's restroom |
Inspector provided hand wash sheet |
Core (C) |
1 |
| 14 Food contact surfaces; clean and sanitized |
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| 14 0080-04-09-.04(6)(a) Food contact surfaces shall be visually clean. |
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*Observed dried yellow organic matter soiling slicer blade and guard.
*Observed slight pink organic build up on right side of guard in ice machine |
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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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Observed hot items in open sided 2 tier hot holding unit to have internal temperatures below 135F when checked with inspector's calibrated probe thermometer |
PIC removed all food items from unit, discussed best practices for hot food holding |
Priority (P) |
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| 33 Thermometers provided and accurate |
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| 33 0080-04-09-.04(5)(b)1 Good Repair and Calibration (Thermometers shall be accurate to plus or minus 2F) |
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Observed probe thermometers not being calibrated |
Inspector explained ice water bath method of calibration and provided data sheet |
Priority Foundation (PF) |
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| 40,41 Utensils |
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| 40,41 41 Utensils, equipment, and linens; stored, dried, and handled |
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| 40,41 0080-04-09-.04(9)(a)1 Equipment and utensils are allowed to air-dry or used after adequate draining |
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Observed west nesting of small metal pans on drying rack; PIC stated that pans are dried with paper towels prior to use |
Inspector explained that all food contact surface utensils must be washed, rinsed, sanitized and air dried prior to use, and towel drying after wet nesting presents a microbial risk |
Core (C) |
1 |