| 19,20 safe temperature holding |
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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 |
Various items in one warmer probed with calibrated thermometer and found out of temperature: tenders 94; bone in chicken 98 - 126; BBQ - 128; diced potatoes 105. |
Out of temperature items were voluntarily removed for disposal. |
Priority (P) |
0 |
| 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 |
out |
Observed cut fruit out of temperature, probed with calibrated thermometer, cantaloupe - 50. |
Four packaged were voluntarily removed for disposal. |
Priority (P) |
0 |
| 30,31 Food temp controls |
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0 |
| 30,31 30 Proper cooling methods, adequate equipment for temperature control |
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0 |
| 30,31 0080-04-09-.04(3)(a)1 Equipment for cooling, heating, cold holding, and hot holding food shall be sufficient in number and capacity to provide safe food temperatures. |
out |
One warmer is not working properly, various food items were probed at 94 - 126. |
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Priority Foundation (PF) |
0 |
| 44,45 Utensils and equipment |
in |
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0 |
| 44,45 45 Warewashing facilities installed, maintained, and used; test strips |
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0 |
| 44,45 0080-04-09-.04(3)(b)4 Test Kits to measure concentration of sanitizing solutions. |
out |
Deli was out of quaternary test strips. |
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Priority Foundation (PF) |
0 |