| 16,17,18 cooking, reheating, cooling |
in |
|
|
|
0 |
| 16,17,18 16 Cooking time and temperature |
in |
|
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|
0 |
| 16,17,18 0080-04-09-.03(4)(a) Raw Animal Foods cooked to the required time and temperature |
out |
Chicken tenders observed to be cooked at 123 F and placed into the hot hold unit at time of inspection, not cooked to 165 or higher. |
Chicken tenders were pulled and recooked to a internal temperature of 200F during the inspection. |
Priority (P) |
0 |
| 24,25 Chemical hazards |
in |
|
|
|
0 |
| 24,25 25 Chemicals identified, stored, and used |
in |
|
|
|
0 |
| 24,25 0080-04-09-.07(2)(a) Chemicals shall be stored separate from food, utensils, equipment, and single service items |
out |
Insecticides (Hot Shot and Raid) observed to be stored on the 3 bay sink at time of inspection, Chemicals shall be stored separate from food, utensils, equipment, and single service items. |
The Raid and Hot Shot were relocated and stored in a separate location away from equipment and food prep during the inspection. |
Priority Foundation (PF) |
0 |
| 33 Thermometers provided and accurate |
in |
|
|
|
0 |
| 33 0080-04-09-.04(5)(b)1 Good Repair and Calibration (Thermometers shall be accurate to plus or minus 2F) |
out |
The probe thermometer in the store was not functioning correctly at time of inspection, registering between 10 F to 14 F on hot hold foods |
|
Priority Foundation (PF) |
0 |