| 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 |
Spicey and regular chicken nuggets in hot holding probed at 115F with state calibrated thermometer. |
PIC voluntarily discarded nuggets. |
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 |
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Observed various cold products on main food line not being maintained at 41F or below for cold holding food safety control. Food products probed with a calibrated state thermometer were: Shredded cheese, Onion slices, mayonnaise, bleu cheese, tomato slices, various sauces, pickles, cut lettuce, pepper jack cheese, asiago cheese, American, all between 58-61F. |
PIC voluntarily discarded all items. |
Priority (P) |
3 |
| 30,31 Food temp controls |
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| 30,31 30 Proper cooling methods, adequate equipment for temperature control |
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| 30,31 0080-04-09-.04(3)(a)1 Equipment for cooling, heating, cold holding, and hot holding food shall be sufficient in number and capacity to provide safe food temperatures. |
out |
Cold line reach in cooler and rail not holding food safety maximum of 41F. PIC stated that this unit is having a hard time keeping correct temperature. |
District manager called a repair man that was in route when I spoke to him on the phone. He said it would be repaired today, and if it was unable to be repaired it would be replaced. |
Priority Foundation (PF) |
0 |
| 51,52 Facilities |
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| 51,52 52 Physical facilities installed, maintained, clean |
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| 51,52 0080-04-09-.06(5)(a) Maintained in good repair |
out |
Heavy pitting and chipping in floor throughout kitchen. |
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Core (C) |
0 |