| 19,20 safe temperature holding |
in |
|
|
|
0 |
| 19,20 19 Hot holding temperature |
in |
|
|
|
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 |
Tenderloin and sausage biscuits at hot hold observed to be at 110 degrees at time of inspection, Hot holding at 135F or above for Time/temperature control for safety foods |
Product discarded during the inspection. |
Priority (P) |
0 |
| 32 Approved thawing methods |
in |
|
|
|
0 |
| 32 0080-04-09-.03(5)(a)3 Thawing shall be performed in a refrigerator (under 41F) or submerged in cold running water. |
out |
Packaged pork loin frozen observed at time of inspection to be thawing in a sink without cold running water, Thawing shall be performed in a refrigerator (under 41F) or submerged in cold running water. |
|
Core (C) |
0 |
| 51,52 Facilities |
in |
|
|
|
0 |
| 51,52 52 Physical facilities installed, maintained, clean |
in |
|
|
|
0 |
| 51,52 0080-04-09-.06(5)(a) Maintained in good repair |
out |
The small storage freezer in the food prep area observed to have ice accumulation build up at time of inspection, not properly maintained. |
|
Core (C) |
0 |