| 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 |
Prepared sausage biscuits and bacon, egg, and cheese biscuits at holding are not at safe holding temperature at time of inspection. Internal temperatures checked 113-117 degrees F for sausage biscuits and 129 degrees F or bacon, egg, and cheese biscuits with TDA thermometer at time of inspection. Product must be held at 135 degrees F or higher. |
Management voluntarily discarded product during inspection. |
Priority (P) |
0 |
| 44,45 Utensils and equipment |
in |
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0 |
| 44,45 45 Warewashing facilities installed, maintained, and used; test strips |
in |
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0 |
| 44,45 0080-04-09-.04(3)(b)4 Test Kits to measure concentration of sanitizing solutions. |
out |
Correct type of sanitizer test strips are not available at time of inspection, establishment is using a Quaternary Ammonium sanitizer, but has pH test strips for an acid sanitizer. Must provide sanitizer test strips for Quaternary Ammonium. |
|
Priority Foundation (PF) |
2 |
| 51,52 Facilities |
in |
|
|
|
0 |
| 51,52 51 Garbage and refuse properly disposed; facilities maintained |
in |
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0 |
| 51,52 0080-04-09-.05(5)(a) Waste containers durable & cleanable; inaccessible to pests; drain plugs as required; outside dumpster on cleanable surface; outside dumpster properly constructed. |
out |
Dumpster is missing lids at time of inspection, waste is not inaccessible to pests. |
|
Core (C) |
0 |