| 13 Food separated and protected |
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| 13 0080-04-09-.03(3)(b)1(i)(I) Raw animal foods must be kept separate from ready to eat foods at all times |
out |
Walk-in Beverage Cooler- Raw chicken and raw eggs were stored above ready to drink beverages. |
PIC relocated raw chicken and eggs to the Walk-in Cooler in the kitchen. |
Priority (P) |
0 |
| 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 |
out |
Retail Warmer- Using a state issued and calibrated probe thermometer potato wedges were hot holding at 116 degrees, below the safe hot holding temperature of 135 degrees.
#2-Kitchen- cooked rice was being stored on the stove without the burner being on, was only at 124 degrees, using a state issued and calibrated probe thermometer. |
Employee discarded rice and potato wedges. |
Priority (P) |
0 |
| 19,20 20 Cold holding temperature |
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| 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 |
Retail Warmer- yellow cheese that must be refridgerated was stored at ambient temperature near the retail warmer. Using a state issued and calibrated probe thermometer, cheese was only at 69 degrees. |
PIC discarded cheese. |
Priority (P) |
0 |