| 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 |
Clean produce knives hanging on knife rack observed to have dried foods present on knife blades. |
|
Priority Foundation (PF) |
0 |
| 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 |
Fried chicken on warmer table observed to have internal temperature ranging from 118F-126F in 9 packages. Foods were checked internally with TDA calibrated thermometer. |
Store Lead voluntarily removed and discarded foods during inspection. |
Priority (P) |
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)(b) Physical facilities shall be cleaned as often as necessary |
out |
Floors around rotisserie oven and fryers observed to have puddled oil and old food debris present in floors under and behind equipment. |
|
Core (C) |
2 |