| 19,20 safe temperature holding |
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0 |
| 19,20 19 Hot holding temperature |
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| 19,20 0080-04-09-.03(5)(a)6(i)(I) Hot holding at 135F or above for Time/temperature control for safety foods |
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The hot holding table was scanned with an infrared surface thermometer at 117 degrees. Foods inside the unit were probed with a state issued and calibrated probe thermometer with ribs at 94 degrees, smoked sausage at 126 degrees, and chicken drumsticks at 118 degrees. Spaghetti in the hot holding table was probed with the same thermometer at 141 degrees. This unit is operated with 3 separate heating elements. While investigating it was discovered that two of these heating elements had not been turned on. The kitchen manager voluntarily discarded the out of temperature foods and turned on the second two heating elements for the hot holding table. |
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Priority (P) |
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| 19,20 20 Cold holding temperature |
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| 19,20 0080-04-09-.03(5)(a)6(i)(II) Cold holding at 41F or less for Time/temperature control for safety foods |
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The walk in cooler was scanned with an infrared surface thermometer at 48 degrees. Ground beef in the walk in cooler was probed with a state issued and calibrated thermometer at 53 degrees. Bacon was probed with the same thermometer at 54 degrees. The PIC discard all out of temperature TCS foods in the walk in cooler. |
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Priority (P) |
2 |
| 33 Thermometers provided and accurate |
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| 33 0080-04-09-.04(2)(d)9 Temperature Measuring Devices shall be located in hot and cold holding units; easily readable |
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No thermometer was observed in the hot holding table to monitor air temperatures inside the unit. |
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Priority Foundation (PF) |
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| 33 0080-04-09-.04(3)(b)2 Probe thermometer shall be readily accessible to check food temperatures |
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No probe thermometer was available to check internal temperatures of cooked food. |
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Priority Foundation (PF) |
1 |
| 44,45 Utensils and equipment |
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| 44,45 45 Warewashing facilities installed, maintained, and used; test strips |
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| 44,45 0080-04-09-.04(3)(b)4 Test Kits to measure concentration of sanitizing solutions. |
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No test strips were available to check sanitizer concentration in the 3 compartment sink. Firm is using bleach as sanitizer and needs chlorine test strips for bleach. Cook states that bleach is used as a back up sanitizer and normally the firm uses Quat-Tab quaternary ammonium as a sanitizer. Firm should have quaternary ammonium test kits for this sanitizer. |
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Priority Foundation (PF) |
0 |
| 51,52 Facilities |
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| 51,52 52 Physical facilities installed, maintained, clean |
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| 51,52 0080-04-09-.06(5)(a) Maintained in good repair |
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Excessive ice build up was observed inside a sliding top chest freezer in the back stock room. The top for this freezer is broken which allows moist air inside to freezer and causing the ice build up. No ice was observed on product inside this freezer. |
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Core (C) |
0 |