| 16,17,18 cooking, reheating, cooling |
in |
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0 |
| 16,17,18 17 Reheating procedures for hot holding |
in |
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0 |
| 16,17,18 0080-04-09-.03(4)(c)3 Reheated for Hot holding -Commercially processed (135F) |
out |
Hot dog wieners reheated to 110 degrees at time of inspection, Reheated for Hot holding -Commercially processed (135F) |
The reheated hot dog wieners were reheated a second time to 139F during the inspection |
Priority (P) |
0 |
| 50 Toilet facilities; constructed, supplied, cleaned |
in |
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0 |
| 50 0080-04-09-.06(5)(h) Toilet room cleaning frequency |
out |
The base of the toilet observed at time of inspection to be soiled, not properly cleaned and sanitized. |
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Core (C) |
0 |
| 53 Ventilation, lighting, and designated areas used |
in |
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0 |
| 53 0080-04-09-.06(2)(b)1 Light bulbs shall be shielded or shatter-resistant over food preparation or storage. |
out |
The light bulb in the hot hold unit observed to not be shatter proof at time of inspection, Light bulbs shall be shielded or shatter-resistant over food preparation or storage. |
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Core (C) |
0 |