| 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 |
**Observed multiple breakfast biscuits in the retail hot case to be out of the temperature safe zone for hot holding. Internal temperatures were checked with a state calibrated probe thermometer and registered between 114F and 116F. |
3 biscuits were voluntarily discarded during inspection. |
Priority (P) |
0 |
| 24,25 Chemical hazards |
in |
|
|
|
0 |
| 24,25 25 Chemicals identified, stored, and used |
in |
|
|
|
0 |
| 24,25 0080-04-09-.07(1) Chemicals shall have identifying Information |
out |
**Observed a chemical spray bottle hung at the three compartment sink to have liquid brown contents and no common name of labeling or identifying information. |
|
Priority Foundation (PF) |
0 |
| 51,52 Facilities |
in |
|
|
|
0 |
| 51,52 52 Physical facilities installed, maintained, clean |
in |
|
|
|
0 |
| 51,52 0080-04-09-.06(5)(b) Physical facilities shall be cleaned as often as necessary |
in |
**Observed heavy build-up of organic matter on the interior wall (next to the door) and first rack of the walk-in cooler speed racks. **Observed heavy build-up of organic matter on the interior wall of the beer walk-in cooler directly beside the walk-in freezer door. |
|
Core (C) |
0 |