| 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 meatballs and sauce in steamer at 128F. Temperature taken with state calibrated thermometer |
Meatballs and sauce reheated to 165F. |
Priority (P) |
0 |
| 47,48,49 Plumbing |
in |
|
|
|
0 |
| 47,48,49 48 Plumbing installed; backflow devices |
in |
|
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|
0 |
| 47,48,49 0080-04-09-.05(2)(b)3 Air gap sufficient between water supply outlet and flood rim level |
out |
Observed hose on mopsink with open end down in the dirty mop bucket water |
PIC removed hose |
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)(b) Physical facilities shall be cleaned as often as necessary |
out |
Floors throughout facility with black build up. |
|
Core (C) |
0 |