| 21,22 Date & Time for food safety |
in |
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0 |
| 21,22 22 Time as a Public Health control |
in |
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0 |
| 21,22 0080-04-09-.03(5)(a)9(i) Time as a Public Health control- written procedure |
out |
Unable to produce TILT policy, or written procedure for holding holding food on time in lieu of temperature. |
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Priority (P) |
0 |
| 30,31 Food temp controls |
in |
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0 |
| 30,31 30 Proper cooling methods, adequate equipment for temperature control |
in |
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0 |
| 30,31 0080-04-09-.04(3)(a)1 Equipment for cooling, heating, cold holding, and hot holding food shall be sufficient in number and capacity to provide safe food temperatures. |
out |
Hot holding box not holding sufficient temperature. Wings on bottom shelf temperature checked with state calibrated thermometer at 112F-118F. PIC stated that ecolab found same problem and that there is a work order in for the hot holding machine. |
|
Priority Foundation (PF) |
0 |
| 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)(n) Premises maintained free of unnecessary items and litter |
out |
Old and unused equipment in deli kitchen not cleaned, various conditions, including steam table, prep cooler/counter, ice machine. PIC stated these items are schedule for pick-up by maintenance team. |
|
Core (C) |
2 |