| 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 multiple fried chicken wings, corndogs, and fish filets held below 135 degrees F when temperature was taken with inspector's probe thermometer. |
PIC voluntarily discarded all items hot held for safety held below 135 degrees F |
Priority (P) |
1 |
| 32 Approved thawing methods |
in |
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0 |
| 32 0080-04-09-.03(5)(a)3 Thawing shall be performed in a refrigerator (under 41F) or submerged in cold running water. |
out |
Observed raw chicken thawing at 3 compartment sink at ambient temperature and not submerged under running water. Chicken was still frozen/under 41 degrees F. |
PIC voluntarily moved chicken to cooler to finish thawing. |
Core (C) |
0 |
| 44,45 Utensils and equipment |
in |
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0 |
| 44,45 45 Warewashing facilities installed, maintained, and used; test strips |
in |
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0 |
| 44,45 0080-04-09-.04(3)(b)4 Test Kits to measure concentration of sanitizing solutions. |
out |
Observed firm only had chlorine test kits available, but the only food contact sanitizer available was quaternary ammonia which does not work with their test kits. |
|
Priority Foundation (PF) |
0 |