| 19,20 safe temperature holding |
in |
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0 |
| 19,20 19 Hot holding temperature |
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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 |
Retail Warmer- Using a state issued and calibrated probe thermometer, fried chicken wings, legs, tenders, and buffalo wings were being hot held between 116 to 125 degrees, below the safe hot holding temperature of 135 degrees. |
Employee discarded all food items below 135 degrees. |
Priority (P) |
0 |
| 24,25 Chemical hazards |
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0 |
| 24,25 25 Chemicals identified, stored, and used |
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0 |
| 24,25 0080-04-09-.07(2)(d)1 Sanitizers level over manufacture's suggested use |
out |
Firm uses bleach as their sanitizer that tested over 200 PPM. |
Firm remade sanitizer with inspector, and it tested 50/100ppm. |
Priority (P) |
0 |
| 35,36 Pests & contamination |
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0 |
| 35,36 36 Contamination prevented during food preparation, storage or display |
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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 |
Reach-in Cooler- Raw chicken stored on shelf directly above raw fish. |
Employee relocated raw chicken to shelf below raw fish |
Priority (P) |
0 |