| 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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Observed food products in deli hot case not being maintained at 135F or above for food safety control. Food products probed with a calibrated state thermometer were chicken biscuit 110F, sausage biscuit 104F, sausage, egg, cheese biscuit 106F, 109F, 4 bacon, egg, cheese biscuits 103F, egg rolls 131F, pizza puff 108F. |
Breakfast sandwiches were voluntarily discarded during inspection. Pizza Puffs and egg rolls had been in hot box for less than an hour; both were observed to be reheated during inspection to 165F or above. Pizza puff reheated to 170F, egg roll reheated to 202F. |
Priority (P) |
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| 24,25 Chemical hazards |
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| 24,25 25 Chemicals identified, stored, and used |
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| 24,25 0080-04-09-.07(2)(a) Chemicals shall be stored separate from food, utensils, equipment, and single service items |
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Observed toxic chemicals stored with/above single service items in the following areas: observed a bottle of liquid plumbr stored next to single service straws in a cabinet under retail beverage counter; observed a box of floor cleaner packets stored above single service gloves used for deli production, on storage shelf in deli kitchen across from back upright freezer. |
Liquid Plumbr was stored in a storage cabinet, away from single service items during inspection. Single service gloves were stored above floor cleaner packets during inspection. |
Priority Foundation (PF) |
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| 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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Observed no test kit on hand for chlorine bleach used in deli sanitizer bucket. |
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Priority Foundation (PF) |
1 |