| 19,20 safe temperature holding |
in |
|
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|
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 pizza toppings in pizza prep cooler were held above 41 degrees F when temperature was taken with inspector's probe thermometer |
PIC voluntarily disposed of all items that were held above 41 degrees F, except for items with a prep time less than 4 hours prior to inspection. Those items were moved to a regular cooler to bring the temperature below 41 degrees F |
Priority (P) |
0 |
| 44,45 Utensils and equipment |
in |
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|
0 |
| 44,45 45 Warewashing facilities installed, maintained, and used; test strips |
in |
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0 |
| 44,45 0080-04-09-.04(3)(b)4 Test Kits to measure concentration of sanitizing solutions. |
out |
Observed test strips available in the firm were for chlorine, when the firm uses quaternary ammonia. No quaternary ammonia test strips were available at time of inspection. |
|
Priority Foundation (PF) |
0 |