| 14 Food contact surfaces; clean and sanitized |
in |
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0 |
| 14 0080-04-09-.04(6)(a) Food contact surfaces shall be visually clean. |
out |
Observed excessive food build up on popcorn kettle, not properly cleaned at time of inspection. |
|
Priority Foundation (PF) |
1 |
| 19,20 safe temperature holding |
in |
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0 |
| 19,20 19 Hot holding temperature |
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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 |
Observed the following internal temperatures on the hot bar at time of inspection: Broccoli 124 F, Corn 120 F, Carrots 128 F, Peas 120 F, Wings 105 F, Baked Chicken 118 F, Chicken Tenders 115 F, and Bone in Chicken 127 F . The hot holding unit temperature was set on 132 F degrees at time of inspection. |
PIC discarded all food out of temperature at time of inspection. |
Priority (P) |
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 |
Observed spicy tuna in sushi cooler with an internal temperature of 44 F to 48 F degrees. |
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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(5)(a)4 Warewashing equipment shall be cleaned before use, to prevent recontamination, and at least every 24 hours if used. |
out |
Observed excessive old build up inside ware washing machine at time of inspection. |
|
Core (C) |
1 |