| 19,20 safe temperature holding |
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0 |
| 19,20 20 Cold holding temperature |
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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 |
Chicken Salad Sandwich, Dill Egg Salad Sandwich, and Buffalo Chicken Wrap stored in the reach in retail sandwich case were observed to be between 44*F and 46*F; out of the safe cold holding range of 41*F and below. Product was checked with a TDA probe thermometer. Cold holding requirements at 41*F or less for Time/temperature control for safety foods. |
Management voluntarily discarded product during inspection. |
Priority (P) |
0 |
| 24,25 Chemical hazards |
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| 24,25 25 Chemicals identified, stored, and used |
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| 24,25 0080-04-09-.07(2)(a) Chemicals shall be stored separate from food, utensils, equipment, and single service items |
out |
Observed motor oil stored directly on top of ready to eat food condiments on the rack on the right side of the side storage room. Observed Formula 409 chemical stored with single service items and coffee in the cabinet under the self-service coffee machine at the self-service counter. Chemicals shall be stored separate from food, utensils, equipment, and single service items. |
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Priority Foundation (PF) |
0 |
| 30,31 Food temp controls |
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| 30,31 30 Proper cooling methods, adequate equipment for temperature control |
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| 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 |
The retail reach in sandwich cooler was observed to be 54*F at time of inspection, Equipment was checked with a TDA infrared thermal gun. |
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Priority Foundation (PF) |
0 |