| 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 heated chili/cheese dispenser to not be working properly (turned off), chili probed at 80F, should be 135 or above. Chicken wings probed at 109 - 123. |
Chili, cheese, and chicken wings all voluntarily removed for disposal. |
Priority (P) |
0 |
| 19,20 20 Cold holding temperature |
in |
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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 |
Rehydrated onions on counter probed at 71F, should be maintained at 41 or below. |
Onions voluntarily removed for disposal. |
Priority (P) |
0 |
| 33 Thermometers provided and accurate |
in |
|
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0 |
| 33 0080-04-09-.04(5)(b)1 Good Repair and Calibration (Thermometers shall be accurate to plus or minus 2F) |
out |
Thermometer on retail walk in cooler not working. |
|
Priority Foundation (PF) |
0 |
| 33 0080-04-09-.04(2)(d)9 Temperature Measuring Devices shall be located in hot and cold holding units; easily readable |
out |
No conspicuous thermometer in deli prep table (pizza 33). |
|
Priority Foundation (PF) |
0 |