19,20 safe temperature holding |
in |
|
|
|
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 |
Observed food products in hot box not being maintained at 135F or above for hot holding food safety control. Food products probed with a calibrated state thermometer: Chicken Tenders 130F, Pizza slice 131F. |
Food products were voluntarily discarded during inspection. |
Priority (P) |
2 |
35,36 Pests & contamination |
in |
|
|
|
0 |
35,36 36 Contamination prevented during food preparation, storage or display |
in |
|
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0 |
35,36 0080-04-09-.03(3)(b)1 Preventing packaged and unpackaged food contamination by separation, packaging, and segregation methods |
out |
Observed food products, biscuits and hamburgers in upright deli freezer, located behind fountain machine, stored uncovered, not protected from contamination. |
|
Priority (P) |
0 |
37 Personal Cleanliness |
in |
|
|
|
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 |
Observed employee cutting and boxing pizza with no head covering. |
|
Core (C) |
0 |
44,45 Utensils and equipment |
in |
|
|
|
0 |
44,45 45 Warewashing facilities installed, maintained, and used; test strips |
in |
|
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|
0 |
44,45 0080-04-09-.04(5)(a)4 Warewashing equipment shall be cleaned before use, to prevent recontamination, and at least every 24 hours if used. |
out |
Observed 3-compartment sink soiled with food debris buildup in all 3 compartments of sink. |
|
Core (C) |
1 |
50 Toilet facilities; constructed, supplied, cleaned |
in |
|
|
|
0 |
50 0080-04-09-.06(5)(h) Toilet room cleaning frequency |
out |
Observed men's restroom mirror and handwashing sink heavy soiled with soap scum residue and buildup and observed men's restroom walls and floors soiled with brown build up. Restroom needs a good cleaning. |
|
Core (C) |
0 |