| 19,20 safe temperature holding |
in |
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0 |
| 19,20 19 Hot holding temperature |
in |
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0 |
| 19,20 0080-04-09-.03(5)(a)6(i)(I) Hot holding at 135F or above for Time/temperature control for safety foods |
out |
Foods at hot holding not held at 135 degrees F or higher during hot holding, chicken biscuits checked with internal temperature of 129 degrees F and pork tenderloin biscuits checked with internal temperature of 130 degrees F with TDA probe thermometer at time of inspection |
Management voluntarily discarded product not meeting temperature requirements during inspection |
Priority (P) |
1 |
| 33 Thermometers provided and accurate |
in |
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0 |
| 33 0080-04-09-.04(5)(b)1 Good Repair and Calibration (Thermometers shall be accurate to plus or minus 2F) |
out |
Establishment's probe food thermometer is not calibrated and accurate at time of inspection, probe thermometer reading 24 degrees in ice/water mixture |
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Priority Foundation (PF) |
0 |
| 42,43 Single service & gloves |
in |
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0 |
| 42,43 42 Single-service articles stored and used |
in |
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0 |
| 42,43 0080-04-09-.04(9)(c)1 Single-service articles protected from contamination |
out |
Single use spoons observed stored handle ends down in container next to hand wash sink in deli |
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Core (C) |
0 |
| 51,52 Facilities |
in |
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0 |
| 51,52 52 Physical facilities installed, maintained, clean |
in |
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0 |
| 51,52 0080-04-09-.06(5)(a) Maintained in good repair |
out |
Flooring in public rest room and employee rest room is in poor repair, laminate flooring is damaged, broken, areas are missing, not easily cleanable |
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Core (C) |
2 |
| 53 Ventilation, lighting, and designated areas used |
in |
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0 |
| 53 0080-04-09-.06(3)(c) Light Intensity shall be sufficient for cleaning where food is prepared or stored. |
out |
Two of three sections of lights in deli food preparation area are not working, insufficient lighting |
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Core (C) |
0 |