| 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 sausage/egg/cheese biscuits and tenderloin biscuits out of temperature at food warmer. Internally temperature checked products at 113' |
Product removed and discarded. |
Priority (P) |
0 |
| 21,22 Date & Time for food safety |
in |
|
|
|
0 |
| 21,22 21 Date Marking and Disposition |
in |
|
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|
0 |
| 21,22 0080-04-09-.03(5)(a)8 Date Marking; Discard food after 7 days at 41F |
out |
Observed 5 in store made sandwiches located in cooler unit past expiration date. Observed container of boiled eggs past expiration date located in cooler unit. |
Product removed and discarded during inspection. |
Priority (P) |
0 |
| 51,52 Facilities |
in |
|
|
|
0 |
| 51,52 52 Physical facilities installed, maintained, clean |
in |
|
|
|
0 |
| 51,52 0080-04-09-.06(5)(a) Maintained in good repair |
out |
Observed warewash sink leaking from plumbing underneath warewash sink. |
|
Core (C) |
0 |
| 51,52 0080-04-09-.06(5)(b) Physical facilities shall be cleaned as often as necessary |
out |
Observed floor drain underneath warewash sink not properly clean and maintained at time of inspection. |
|
Core (C) |
0 |