| 14 Food contact surfaces; clean and sanitized |
in |
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0 |
| 14 0080-04-09-.04(6)(b)1 Food contact cleaning frequency; 4 hours at ambient temperature |
out |
Slicer in prep kitchen observed with dried food debris around bottom guard, above handle, and on platter. |
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Priority (P) |
2 |
| 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 |
Pot of chicken and dumpling observed on the stove in the kitchen with an internal temperature of 99.1 F. Employee stated that this was turned down about 30 minutes ago and was being held on stove until it could be put on the hot bar. Temperature was verified with TDA digital probe thermometer. |
Product was properly reheated during inspection. |
Priority (P) |
0 |
| 21,22 Date & Time for food safety |
in |
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0 |
| 21,22 21 Date Marking and Disposition |
in |
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0 |
| 21,22 0080-04-09-.03(5)(a)8 Date Marking; Discard food after 7 days at 41F |
out |
Bulk sliced bologna observed with a thaw date of 01/04. Products must be date marked and not held for more than 7 days with the first day counting as day 1. |
Product was discarded during inspection. |
Priority (P) |
0 |
| 53 Ventilation, lighting, and designated areas used |
in |
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0 |
| 53 0080-04-09-.06(4)(c) Designated area for personal items shall be located so that food and equipment are protected from contamination; personal belongings properly stored |
out |
Drink observed sitting on the prep counter. |
Drink was moved to an appropriate location during inspection. |
Core (C) |
0 |