| 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 several breakfast biscuits with an internal temperature of less than 125F using my probe thermometer. |
All foods below 135F were voluntarily discarded by PIC during inspection. |
Priority (P) |
0 |
| 33 Thermometers provided and accurate |
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| 33 0080-04-09-.04(2)(d)9 Temperature Measuring Devices shall be located in hot and cold holding units; easily readable |
out |
Observed deli hot box thermometer to be damaged and only reaching 150F when the case was registering 135F using my thermal thermometer. |
PIC removed damaged case thermometer and arranged for maintenance to visit location to fix hot case. |
Priority Foundation (PF) |
0 |
| 44,45 Utensils and equipment |
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0 |
| 44,45 45 Warewashing facilities installed, maintained, and used; test strips |
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0 |
| 44,45 0080-04-09-.04(3)(b)4 Test Kits to measure concentration of sanitizing solutions. |
out |
Observed that the Produce department is using Chlorine sanitizer for their cutting boards without the proper Chlorine test strips. |
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Priority Foundation (PF) |
1 |