| 16,17,18 cooking, reheating, cooling |
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0 |
| 16,17,18 18 Cooling time and temperature |
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| 16,17,18 0080-04-09-.03(5)(a)4(i) Cooling must occur within 2 hours from 135F to 70F and within a total of 6 hours from 135F to 41F or less. |
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Observed sausage patties and tenderloin in stand-up refrigerator with an internal temperature of 75 F degrees at 11:48 am. PIC stated it was put in the refrigerator at 8:30. Food did not reach 70 F or below within 2 hours of cooling. |
PIC discarded food at time of inspection. |
Priority (P) |
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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 |
out |
Observed a piece of pizza in hot held unit with an internal temperature of 122 F to 125 F degrees. All hot held food must be held at 135 F degrees or higher. |
PIC discarded pizza at time of inspection. |
Priority (P) |
2 |
| 44,45 Utensils and equipment |
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| 44,45 45 Warewashing facilities installed, maintained, and used; test strips |
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| 44,45 0080-04-09-.04(3)(b)4 Test Kits to measure concentration of sanitizing solutions. |
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Establishment had pool test kits for pH to test sanitizer readings at time of inspection. |
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Priority Foundation (PF) |
0 |