| 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 |
Various items in warmer out of temperature, from lunch hot bar and placed in styrofoam containers, probed with calibrated thermometer - chicken/dressing 120; fried mushrooms 121; all should be 135F or above. |
Out of temperature items removed for disposal during inspection. |
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 |
Deli prep table not working properly - various items (pizza toppings, sandwich toppings, bologna, milk, etc) probed with calibrated thermometer at 46 - 53F, should be 41 or below. |
Out of temperature cold items removed for disposal during inspection. |
Priority (P) |
0 |
| 30,31 Food temp controls |
in |
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0 |
| 30,31 30 Proper cooling methods, adequate equipment for temperature control |
in |
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0 |
| 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 |
Deli prep table not working properly during inspection - found most items to be out of temperature, probed with calibrated thermometer at 46 to 53F, should be 41 or below. Thermometer in prep table was reading 49 to 50. |
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Priority Foundation (PF) |
0 |
| 35,36 Pests & contamination |
in |
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0 |
| 35,36 36 Contamination prevented during food preparation, storage or display |
in |
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0 |
| 35,36 0080-04-09-.03(3)(b)1 Preventing packaged and unpackaged food contamination by separation, packaging, and segregation methods |
out |
Observed scoop handle in bulk chicken breading in container. |
Scoop was removed from container/breading during inspection. |
Priority (P) |
0 |