| 19,20 safe temperature holding |
in |
|
|
|
0 |
| 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 |
Observed multiple TCS items in top of pizza make unit to have internal temperatures ranging from 46-54 degrees F. Items included pizza sauce, pepperonis, cut onions, bell peppers. All temperatures were taken with inspector probe thermometer.
* Observed multiple TCS food items in kitchen walk in cooler to have internal temperatures ranging from 53- 54 degrees. Items included pepper jack cheese, shredded pizza cheese, taquitos, ham, turkey. All temperatures were taken with inspector probe thermometer. |
PIC voluntary discarded all items in top of pizza make unit and all TCS items in kitchen walk in cooler, pizza items in hotbox, and items on roller grills. |
Priority (P) |
1 |
| 40,41 Utensils |
in |
|
|
|
0 |
| 40,41 41 Utensils, equipment, and linens; stored, dried, and handled |
in |
|
|
|
0 |
| 40,41 0080-04-09-.04(9)(a)1 Equipment and utensils are allowed to air-dry or used after adequate draining |
out |
Observed plastic containers on clean prep rack to be stacked without being air dried. |
|
Core (C) |
0 |
| 44,45 Utensils and equipment |
in |
|
|
|
0 |
| 44,45 45 Warewashing facilities installed, maintained, and used; test strips |
in |
|
|
|
0 |
| 44,45 0080-04-09-.04(3)(b)4 Test Kits to measure concentration of sanitizing solutions. |
out |
Observed no test strips for chlorine dish machine. |
|
Priority Foundation (PF) |
1 |