| 09,10,11,12 Approved Source |
in |
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0 |
| 09,10,11,12 12 Shellstock tags, parasite destruction |
in |
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0 |
| 09,10,11,12 0080-04-09-.03(2)(c) Shell stock: original container, maintaining identification, date last sold or served recorded, and retained |
out |
Observed multiple shell stock tags with no out dates within the last 90 days. |
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Priority Foundation (PF) |
0 |
| 14 Food contact surfaces; clean and sanitized |
in |
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0 |
| 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 |
out |
Observed sanitizer concentration of quaternary ammonia solution in deli bucket and triple sink to be below the required 150 ppm |
|
Priority (P) |
1 |
| 16,17,18 cooking, reheating, cooling |
in |
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0 |
| 16,17,18 17 Reheating procedures for hot holding |
in |
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0 |
| 16,17,18 0080-04-09-.03(4)(c)3 Reheated for Hot holding -Commercially processed (135F) |
out |
Observed chicken bake in cafe temping at 125 after reheating procedure. Internal temperature was taken with inspector probe thermometer. |
PIC continued reheating product to 152 internal temperature. |
Priority (P) |
0 |
| 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 raw Italian Sausage being held at 47-49F. Internal temperature checked with inspector probe thermometer.
Observed raw Boneless pork chops being cold held at 47. Internal temperature checked with inspector probe thermometer.
Observed Cesear salad being held at 45 F. Internal temperature taken with inspector thermometer. |
PIC voluntarily removed Italian sausage from bunker and placed back in WIC.
Firm was able to provide evidence of temperature control within the required time frame for safe cold holding of Italian Sausage and Boneless Pork Chops and Cesear Salad. Firm removed from sales floor and placed into WIC to bring the internal temperature to below 41 F. |
Priority (P) |
2 |