BABY HUGHY'S PIZZA & BURGERS

OBSERVED COLD HOLDING TEMPS IN THE SMALL REACH IN COOLER AT 45-49 DEGREES; FOODS COLD HELD SHOULD BE HELD AT OR BELOW 41 DEGREES; COS: FOODS WERE DISCARDED THAT HAD BEEN HELD BEYOND 2 HRS. IN THE COOLER

OBSERVED MARINARA SAUCE HELD AT 122 DEGREES AT THE STEAM WELL; HOT HELD TCS FOODS SHOULD BE HELD AT OR ABOVE 135 DEGREES F. COS: PIC REHEATED THE ITEM ABOVE 165 DEGREES BEFORE PLACING THE SAUCE BACK ON THE STEAM WELL.

OBSERVED MULTIPLE EXAMPLES OF COLD HOLDING TCS FOODS ABOVE 41 DEGREES (MEATS SUCH AS BEEF, PORK, AND CHICKEN, HAM, AND SLICED VEGGIES); ALL TCS FOOD ITEMS THAT ARE COLD HELD SHOULD BE HELD AT OR BELOW 41 DEGREES; COS: ITEMS WERE ALL DISCARDED THAT WERE OUT OF TEMP./COOLERS ARE GOING TO BE MAINTAINED BY PROFESSIONALS IN THE MORNING.

OBSERVED MEATBALLS, BEANS, AND SAUCE HOT HELD AT 100 DEGREES: CA: ALL HOT HELD TCS FOODS SHOULD BE HELD AT OR ABOVE 135 DEGREES; COS: ALL ITEMS IN QUESTION WERE DISCARDED

OBSERVED "TIME AS A PUBLIC HEALTH CONTROL" USED BY THE PIC FOR TCS FOODS AT THE PREP LINE; CA: ONLY TCS FOODS WITH A WRITTEN PLAN FOR TIME AS A CONTROL MAY BE HELD ABOVE 41 DEGREES; COS: TIME AS A CONTROL WILL ONLY BE USED FOR FOODS WITH A WRITTEN PLAN FOR THOSE SPECIFIC TCS ITEMS.

OBSERVED PIC UNABLE TO GIVE ANSWERS ABOUT FOOD SAFETY INCLUDING TEMPERATURE AND TIME CONTROL, DATE MARKING PROCEDURES AND APPROVED SOURCES; CA: PIC SHOULD BE ABLE TO DEMONSTRATE KNOWLEDGE ON ALL FOOD SAFETY QUESTIONS LISTED ABOVE AND BE ABLE TO CORRECT DEVIATIONS FROM STANDARD PROTOCOL. PIC TO OBTAIN TRAINING FROM EH ON HOW TO HANDLE FOOD SAFELY AND CONTINUE WITH PROFESSIONAL TRAINING INCLUDING SERVSAFE CLASSES AND DEMONSTRATION OF KNOWLEDGE.

OBSERVED FOODS AT THE PREP LINE STORED UNCOVERED AND OUT OF TEMP; CA: ALL FOODS THAT ARE IN USE AND UNPACKAGED NEED TO BE COVERED AT ALL TIMES; COS: ALL FOODS WERE DISCARDED AT TIME OF INSPECTION

OBSERVED NO THERMOCOUPLE OR THERMOMETER ON SITE FOR TESTING TEMPERATURES OF COOKED, COOLING, OR COLD FOODS, CA: PIC SHOULD HAVE AN ACCURATE THERMOMETER CAPABLE OF TESTING FOODS FOR PROPER/CRITICAL TEMPERATURES; COS: PIC OBTAINED A THERMOMETER

OBSERVED CLOTHS USED FOR WIPING DOWN PREP SURFACES STORED WET OUTSIDE OF THEIR SANI BUCKETS; CA: ALL WIPES SHOULD BE STORED IN A CHEMICAL SOLUTION OF A PROPER STRENGTH AT ALL TIMES; COS: PIC STORED THE RAGS IN A SANI SOLUTION WITH A PROPER STRENGTH.

OBSERVED A CUP USED AS A SUGAR SCOOP STORED DOWN IN THE SUGAR; CA: ALL UTENSILS USED TO SCOOP PRODUCTS SUCH AS SUGAR OR FLOUR SHOULD BE STORED IN THE PRODUCT WITH THE HANDLE OUT OF THE FOOD; COS: PIC MOVED THE CUP AND PLACED A PROPER SCOOP IN THE SUGAR CONTAINER