| 08 Adequate handwashing sinks properly supplied and accessible |
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| 08 0080-04-09-.06(3)(a)3 Handwashing sinks, properly supplied with drying devices |
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no paper towels at kitchen handsink |
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Priority Foundation (PF) |
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| 19,20 safe temperature holding |
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| 19,20 19 Hot holding temperature |
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| 19,20 0080-04-09-.03(5)(a)6(i)(I) Hot holding at 135F or above for Time/temperature control for safety foods |
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food in warmer is only holding at 130-131'
\Allowing to reheat since has not been prepared too long. |
Reheating to 165 and warmer tuning up and monitor temperatures to make sure not a warmer issue |
Priority (P) |
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| 32 Approved thawing methods |
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| 32 0080-04-09-.03(5)(a)3 Thawing shall be performed in a refrigerator (under 41F) or submerged in cold running water. |
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Thawing fish in warewash, not under cool running water just in water |
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Core (C) |
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| 34 Food Properly labeled |
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| 34 0080-04-09-.03(6)(b)3 Bulk self-dispensed foods labeled |
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Donuts purchased from Whistle Stop Donuts in Ky - in case that is self serve to the customer must have ingredients labels on outside of the trays or case for every flavor of donut that is being sold in that case. |
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Core (C) |
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| 35,36 Pests & contamination |
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| 35,36 36 Contamination prevented during food preparation, storage or display |
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| 35,36 0080-04-09-.03(3)(e) Food shall be stored in a clean location, not exposed to contamination, at least 6 inches above the floor. Food shall not be stored in prohibited areas such as: locker/ch... |
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bottles of drinks, damaged and detained stored in and on mop sink - |
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Core (C) |
0 |