| 16,17,18 cooking, reheating, cooling |
in |
|
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0 |
| 16,17,18 18 Cooling time and temperature |
in |
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0 |
| 16,17,18 0080-04-09-.03(5)(a)4(ii) Cooling must occur within four hours to 41°F or less from ambient temperature |
out |
Kitchen employee observed preparing salads for retail sale at beginning of inspection. Internal (probed) temperature of salad taken after placing into retail cold holding unit. Internal temperature observed to be 51F with inspector probe thermometer. |
PIC voluntarily removed salads from retail cooler and placed in walk-in cooler to cool to 41F before returning to retail case. |
Priority (P) |
0 |
| 24,25 Chemical hazards |
in |
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0 |
| 24,25 25 Chemicals identified, stored, and used |
in |
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0 |
| 24,25 0080-04-09-.07(1) Chemicals shall have identifying Information |
out |
Numerous chemical spray bottles with clear and purple liquids throughout food prep/mop sink area observed without identifying information. |
PIC voluntarily labeled spray bottles. |
Priority Foundation (PF) |
0 |
| 35,36 Pests & contamination |
in |
|
|
|
0 |
| 35,36 36 Contamination prevented during food preparation, storage or display |
in |
|
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|
0 |
| 35,36 0080-04-09-.03(3)(c)2 Storage or display of packaged food in contact with water or ice |
out |
Ice observed forming on three cases of food product in kitchen walk-in freezer. Ice is not from a potable water source and is a source of contamination. |
|
Core (C) |
0 |