| 14 Food contact surfaces; clean and sanitized |
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0 |
| 14 0080-04-09-.04(6)(a) Food contact surfaces shall be visually clean. |
out |
Observed clean bowls and utensils, stored on soiled drying shelf of bakery 3 compartment sink. Drying shelf was soiled with white food debris resembling dried frosting, a white buildup under drain rack, and some food particles located under clean dishes; observed drying rack used for bakery frosting tip utensils soiled with black buildup. Clean bakery utensils were stored to dry on the soiled drying rack. |
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Priority Foundation (PF) |
1 |
| 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 |
Observed various food products in deli hot case and deli hot island bar not maintaining a hot holding temperature of 135F or above for hot holding food safety control. Food products probed with a calibrated state thermometer were fried chicken (bone-in) 108F-113F, buffalo chicken wings 106F-111F, breaded chicken wings 122F-125F, popcorn chicken 128F, egg rolls 122F, and corn dogs 112F. |
Food products were voluntarily discarded during inspection. |
Priority (P) |
0 |