| 19,20 safe temperature holding |
in |
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0 |
| 19,20 19 Hot holding temperature |
in |
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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 sausage patty in hot holding unit with an internal temperature of 129 F. All hot foods must be held at 135 F degrees or higher. |
PIC discarded food out of temperature at time of inspection. |
Priority (P) |
0 |
| 19,20 20 Cold holding temperature |
in |
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0 |
| 19,20 0080-04-09-.03(5)(a)6(i)(II) Cold holding at 41F or less for Time/temperature control for safety foods |
out |
Observed egg salad in walk in cooler with an internal temperature of 49 F to 50 F degrees. All cold foods must be held at 41 F degrees or below. |
PIC discarded egg salad at time of inpsection. |
Priority (P) |
0 |
| 44,45 Utensils and equipment |
in |
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0 |
| 44,45 44 Food and Non-food contact surfaces, cleanable, designed, constructed, and used |
in |
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0 |
| 44,45 0080-04-09-.04(1)(a) Food contact equipment surfaces shall be safe, durable, corrosion-resistant, nonabsorbent, smooth, and easily cleanable |
out |
Observed cutting board on deli prep table heavily scored with dark scoring, not easily cleanable. |
|
Priority (P) |
0 |