| 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 |
Food probed in warmer with state certified thermometer with temps between 100 & 122- must be 135 or higher. Also had PIC use the probe thermometer they use on site in kitchen to also see not 135 or above. PIC \voluntarily discard at time of noting. Any food probed at 135 or higher was put in oven to keep at above 135 until warmer fixed.
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Priority (P) |
1 |
| 44,45 Utensils and equipment |
in |
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0 |
| 44,45 45 Warewashing facilities installed, maintained, and used; test strips |
in |
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0 |
| 44,45 0080-04-09-.04(3)(b)4 Test Kits to measure concentration of sanitizing solutions. |
out |
Have wrong test strips for sanitizer being used. Using Quat so need quat sanitizer test strips. |
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Priority Foundation (PF) |
0 |
| 47,48,49 Plumbing |
in |
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0 |
| 47,48,49 48 Plumbing installed; backflow devices |
in |
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0 |
| 47,48,49 0080-04-09-.05(2)(c)3 At least one service sink or one curbed cleaning facility equipped with a floor drain shall be provided; Toilets shall not be used for the disposal of mop water and s... |
out |
No mop sink installed at facility. |
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Core (C) |
4 |
| 51,52 Facilities |
in |
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0 |
| 51,52 52 Physical facilities installed, maintained, clean |
in |
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0 |
| 51,52 0080-04-09-.06(5)(a) Maintained in good repair |
out |
Kitchen- water faucet at 3 bay sinks cold water streaming and have wet towel trying to keep water from spraying. Warmer not working properly to keep food at internally temp or 135 or higher. |
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Core (C) |
1 |