| 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 the following food products not maintained at 41F or less when using inspector's probe thermometer: Retail cold holding condiment bar chopped onions 51F, cut jalapenos 51F, sauerkraut 60F, and cut pickles 60F. |
Per product label, the chopped onions and cut jalapenos were prepared less than 2 hours and the PIC placed these items in the kitchen cooler. The sauerkraut and cut pickles were prepared two days prior and voluntarily discarded by the PIC. |
Priority (P) |
0 |
| 24,25 Chemical hazards |
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0 |
| 24,25 25 Chemicals identified, stored, and used |
in |
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0 |
| 24,25 0080-04-09-.07(1) Chemicals shall have identifying Information |
out |
Observed above the mop sink, two chemical spray bottles with clear and yellow liquid and no common identifying information available on the spray bottles. |
PIC voluntarily wrote the common name of the chemicals on the chemical spray bottles with a sharpie pen. |
Priority Foundation (PF) |
0 |
| 37 Personal Cleanliness |
in |
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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 |
Employee was observed in active food prep in the coffee station without any type of hair restraint. |
Once PIC was notified, employee put on a hair restraint at PIC's request. |
Core (C) |
1 |