| 14 Food contact surfaces; clean and sanitized |
in |
|
|
|
0 |
| 14 0080-04-09-.04(6)(b)1 Food contact cleaning frequency; 4 hours at ambient temperature |
out |
*Observed in use pizza rings stored at ambient temperature, with no set cleaning schedule. |
|
Priority (P) |
0 |
| 16,17,18 cooking, reheating, cooling |
in |
|
|
|
0 |
| 16,17,18 17 Reheating procedures for hot holding |
in |
|
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0 |
| 16,17,18 0080-04-09-.03(4)(c)3 Reheated for Hot holding -Commercially processed (135F) |
out |
*Observed employee panning hamburgers patties, to be placed into hot holding. Hamburger patties were 68F-94F, when tested with Inspector's probe thermometer. |
Employee reheated the hamburgers to be above 135F. |
Priority (P) |
0 |
| 33 Thermometers provided and accurate |
in |
|
|
|
0 |
| 33 0080-04-09-.04(5)(b)1 Good Repair and Calibration (Thermometers shall be accurate to plus or minus 2F) |
out |
*Observed Grab-N-Go cooler found to have non-functioning thermometer. |
|
Priority Foundation (PF) |
0 |
| 34 Food Properly labeled |
in |
|
|
|
0 |
| 34 0080-04-09-.03(6)(b)3 Bulk self-dispensed foods labeled |
out |
*Observed 4 items in donut case, that did not have ingredients listed. |
|
Core (C) |
0 |