| 19,20 safe temperature holding |
in |
|
|
|
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 |
Chicken tenders in deli warmer drawer probed with calibrated thermometer at 110 - 123, should be maintained at 135 or above. |
Chicken tenders removed for disposal during inspection. |
Priority (P) |
2 |
| 19,20 20 Cold holding temperature |
in |
|
|
|
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 |
Condiment prep table found out of temperature - items probed with calibrated thermometer - lettuce 48, sliced tomatoes 51, mayo 61. |
All of items in condiment prep table were removed for disposal during inspection. |
Priority (P) |
0 |
| 30,31 Food temp controls |
in |
|
|
|
0 |
| 30,31 30 Proper cooling methods, adequate equipment for temperature control |
in |
|
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|
0 |
| 30,31 0080-04-09-.04(3)(a)1 Equipment for cooling, heating, cold holding, and hot holding food shall be sufficient in number and capacity to provide safe food temperatures. |
out |
Condiment prep table found to not be working properly during inspection - food items probed with calibrated thermometer from 48 - 61. |
A work order was made during inspection for condiment prep table. |
Priority Foundation (PF) |
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 |
Thermometer in condiment prep table not accurate - read 40, food product probed with calibrated thermometer at 48 - 61. |
|
Priority Foundation (PF) |
0 |