| 16,17,18 cooking, reheating, cooling |
in |
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0 |
| 16,17,18 18 Cooling time and temperature |
in |
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0 |
| 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. |
out |
Prepared beef in large tub container loose wrapped observed at time of inspection in the walk in cooler at 51 degrees, beef prepared prior day. 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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Discussed with the manager proper cooling practices including thin layers for proper cooling, beef discarded during the inspection. |
Priority (P) |
0 |
| 33 Thermometers provided and accurate |
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0 |
| 33 0080-04-09-.04(2)(d)9 Temperature Measuring Devices shall be located in hot and cold holding units; easily readable |
out |
No thermometer available in the retail reach in cooler containing eggs at time of inspection. |
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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 |
No chemical test strips observed to be available to verify the PPM of the chlorine sanitizer at the 3 bay sink at time of inspection. |
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Priority Foundation (PF) |
0 |
| 46 Non-food contact surfaces clean |
in |
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0 |
| 46 0080-04-09-.04(6)(a)1(iii) Non-food contact surfaces shall be kept free of an accumulation of dust, dirt, food residue, and other debris. |
out |
1. The interior bottom shelf of the storage freezer observed to have food spillage and debris at time of inspection, not properly cleaned and sanitized.
2. The lid to the tortilla chip container observed to have build up at time of inspection, not properly cleaned and sanitized. |
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Core (C) |
4 |