| 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 |
Observed Cajun boiled peanuts with internal temperature of 121F when checked with inspector probe thermometer.
PIC voluntarily discarded out-of-temperature items. |
|
Priority (P) |
0 |
| 44,45 Utensils and equipment |
in |
|
|
|
0 |
| 44,45 44 Food and Non-food contact surfaces, cleanable, designed, constructed, and used |
in |
|
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|
0 |
| 44,45 0080-04-09-.04(2)(b)6 Nonfood-contact surfaces shall be designed and constructed to allow easy cleaning and to facilitate maintenance |
out |
*Observed non-sealed wood plank (with black organic matter) as beam in walk-in cooler; wood must be sealed or painted and easily cleanable.
**Observed door frame damaged/broken on internal door of walk-in cooler. |
|
Core (C) |
0 |
| 46 Non-food contact surfaces clean |
in |
|
|
|
0 |
| 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 black/white organic matter on retail drink racks in walk-in cooler.
**Observed build-up/residue on light switch touch points in restroom and in warewashing area. |
|
Core (C) |
0 |