| 19,20 safe temperature holding |
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| 19,20 20 Cold holding temperature |
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| 19,20 0080-04-09-.03(5)(a)6(i)(II) Cold holding at 41F or less for Time/temperature control for safety foods |
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The following items in open air cooler temperature tested with state calibrated thermometer between 45F-55F: cantaloupe, pineapple, watermelon, strawberries, breakfast tacos, mac n' cheese, breakfast bowls, chicken bowls, brownies, sausages, deli meat, parfaits, puddings, prepared salads, prepared sandwiches, hardboiled eggs, cheese, cookie dough, and yogurts. Estimated retail value of around $1,000 dollars. |
Items were temperature tested with multiple employees present, over 100 items probed by request of manager throughout every area of the cooler, items were ultimately voluntarily discarded by PIC. |
Priority (P) |
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| 35,36 Pests & contamination |
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| 35,36 36 Contamination prevented during food preparation, storage or display |
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| 35,36 0080-04-09-.03(3)(e) Food shall be stored in a clean location, not exposed to contamination, at least 6 inches above the floor. Food shall not be stored in prohibited areas such as: locker/ch... |
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Case of beef jerky on floor in loves stock room, case of watermelons on floor in subway prep room, and multiple cases of food on floor in subway freezer. |
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Core (C) |
1 |
| 37 Personal Cleanliness |
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| 37 0080-04-09-.02(4)(c) Food employees shall wear hair restraints such as hats, hair coverings or nets, beard restraints, and clothing that covers body hair while working with exposed food. |
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One subway employee without hat or hair net. |
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Core (C) |
0 |
| 44,45 Utensils and equipment |
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| 44,45 45 Warewashing facilities installed, maintained, and used; test strips |
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| 44,45 0080-04-09-.04(3)(b)4 Test Kits to measure concentration of sanitizing solutions. |
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No test strips available in loves 3-comp sink area. I asked the lady that was in charge of the area and she said she did not have test strips for the "last little while". She did have sanitizer made up for towel buckets. |
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Priority Foundation (PF) |
1 |