| 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 |
Observed hot dogs held in crock pot with an internal temperature of 125 F and chili held in a crock pot with an internal temperature of 124 F at time of inspection. All hot foods must be held at a minimum of 135 F degrees. |
PIC discarded food a time of inspection. |
Priority (P) |
0 |
| 44,45 Utensils and equipment |
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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 |
Establishment is using a Member Mark as a sanitizer and no chemical test strips were available at time of inspection to check concentration. |
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Priority Foundation (PF) |
0 |
| 50 Toilet facilities; constructed, supplied, cleaned |
in |
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0 |
| 50 0080-04-09.05(2)(c)2 If the food service establishment has more than 16 seats, two restrooms must be available. |
out |
Establishment has 22 seats and only one bathroom. |
PIC removed seats at time of inspection. |
Core (C) |
0 |