| 19,20 safe temperature holding |
in |
|
|
|
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 |
Sausage egg and cheese biscuits, sausage biscuits and corn dogs located in the hot holding unit were observed to have internal temperature of 107-124 degrees F. |
Person in charge voluntary pulled all food reference in the violation were discarded by the facility during the inspection.
|
Priority (P) |
0 |
| 19,20 20 Cold holding temperature |
in |
|
|
|
0 |
| 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 |
Pepperoni and sliced cheese at food preparation makeshift unit had an internal temperature of 46 degrees F. |
Person in charge voluntary pulled all food reference in the violation were discarded by the facility during the inspection.
|
Priority (P) |
1 |
| 35,36 Pests & contamination |
in |
|
|
|
0 |
| 35,36 35 Insects, rodents, and animals not present |
in |
|
|
|
0 |
| 35,36 0080-04-09-.06(5)(k) Controlling Pests including evidence of pests and eliminating their presence. |
out |
Ants were observed in the cabinets under the self serve drink machine station. This observation was confined to this area and insect activity was not observed in any areas of the facility. |
|
Priority Foundation (PF) |
0 |
| 38,39 wiping cloth & washing produce |
in |
|
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|
0 |
| 38,39 38 Wiping cloths properly used and stored |
in |
|
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|
0 |
| 38,39 0080-04-09-.03(3)(d)4 Wiping cloths shall be maintained dry or held in sanitizer; free of debris; wiping cloth storage containers are stored off the floor |
out |
Wet wiping cloths were observed to stored in the hand washing sink basin and the three compartment sink basin. |
Person in charge placed all the wet wiping cloths in the sanitizer buckets during the inspection. |
Core (C) |
0 |