| 14 Food contact surfaces; clean and sanitized |
in |
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0 |
| 14 0080-04-09-.04(6)(a) Food contact surfaces shall be visually clean. |
out |
*Observed probe thermometer with excessive old product build-up.
**Observed old product build-up on nozzles of retail lemonade and fruit tea dispensers. |
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Priority Foundation (PF) |
1 |
| 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 items in kitchen warmer maintaining internal temperatures of 120F-126F when checked with inspector probe thermometer. PIC voluntarily discarded out-of-temperature items: fried bologna x3 packs, pork chops x4 packs, chicken x3 packs, and 1 pan of sausage patties. |
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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 items in retail grab n go cooler maintaining 49F-62F when checked with inspector probe thermometer. PIC voluntarily discarded out-of-temperature items: salads x2, tender wraps x2, boiled eggs x2, cookie dough bites x4, cheese& chicken cups x4, and pepperoni cups x2. |
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Priority (P) |
0 |
| 37 Personal Cleanliness |
in |
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0 |
| 37 0080-04-09-.02(4)(c) Food employees shall wear hair restraints such as hats, hair coverings or nets, beard restraints, and clothing that covers body hair while working with exposed food. |
out |
Observed employee(s) actively working in food prep areas without proper hair restraint. |
|
Core (C) |
0 |