| 19,20 safe temperature holding |
in |
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|
0 |
| 19,20 20 Cold holding temperature |
in |
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0 |
| 19,20 0080-04-09-.03(5)(a)6(i)(II) Cold holding at 41F or less for Time/temperature control for safety foods |
out |
Temperature Controlled for Safety Foods in deli prep cooler were observed to not be within safe holding temperature range at time of inspection. Internal temperatures were taken with TDA probe food thermometer, deli ham had an internal temperature of 58.1 degrees F and Barbeque Pork in sauce had an internal temperature of 53.2 degrees F at time of inspection. Food temperature shall not exceed 41 degrees F. |
Management voluntarily discarded $12.84 worth of product at time of inspection. Remaining items in deli prep cooler were within proper temperature range at time of inspection. |
Priority (P) |
2 |
| 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(2)(a) Chemicals shall be stored separate from food, utensils, equipment, and single service items |
out |
Spray bottles of glass cleaner were observed stored directly above condiments in kitchen area and Fabuloso All-Purpose cleaner was observed stored directly above bag in box fountain syrups at time of inspection. |
Management relocated cleaning chemicals to proper storage area during inspection. |
Priority Foundation (PF) |
0 |