| 13 Food separated and protected |
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0 |
| 13 0080-04-09-.03(3)(b)1(i)(I) Raw animal foods must be kept separate from ready to eat foods at all times |
out |
Observed raw tenderloin and raw hamburger patties stored over ready to eat foods in walk in cooler. |
Raw foods were moved to the correct area at time of inspection. |
Priority (P) |
0 |
| 19,20 safe temperature holding |
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0 |
| 19,20 19 Hot holding temperature |
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| 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 gravy in kitchen with an internal temperature of 129 F degrees. Observed the following internal temperatures in the hot holding unit: Tenderloin biscuit 115 F, Sausage biscuit 114 F, bacon egg and cheese 118 F. All foods should be held at 135 F degrees or higher. |
PIC discarded 19 biscuits in hot held unit and a pot of gravy at time of inspection. |
Priority (P) |
0 |
| 46 Non-food contact surfaces clean |
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| 46 0080-04-09-.04(6)(a)1(iii) Non-food contact surfaces shall be kept free of an accumulation of dust, dirt, food residue, and other debris. |
out |
Observed excessive ice build up in ice cream freezer on retail floor at time of inspection. Observed a sticky film on the top of the containers that contain clean utensils at time of inspection. |
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Core (C) |
0 |