| 19,20 safe temperature holding |
in |
|
|
|
0 |
| 19,20 19 Hot holding temperature |
in |
|
|
|
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 |
Observed meatballs in sandwich prep line being held below 135 degrees F when temperature was taken with inspector's probe thermometer |
Meatballs had been prepped less than 4 hours prior to inspection. PIC voluntarily reheated meatballs to raise temperature above 135 degrees F. |
Priority (P) |
0 |
| 40,41 Utensils |
in |
|
|
|
0 |
| 40,41 41 Utensils, equipment, and linens; stored, dried, and handled |
in |
|
|
|
0 |
| 40,41 0080-04-09-.04(9)(a)1 Equipment and utensils are allowed to air-dry or used after adequate draining |
out |
Observed hotel pans in 4 different stacks at three compartment sink drain board, stored wet nested |
|
Core (C) |
0 |