| 19,20 safe temperature holding |
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0 |
| 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 |
mashed potatoes and mac and cheese are not 135 degrees or above Mashed potatoes were 103 and mac and cheese was 125 degrees . |
firm had just put put and was heated in the microwave and unsure if was heated to the proper temperature or not. The area of the steam table that it was sitting on and had been turned down from low to medium. Firm was reheating to proper temperature since it had just been put out into the staemtabkle. |
Priority (P) |
0 |
| 21,22 Date & Time for food safety |
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| 21,22 21 Date Marking and Disposition |
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| 21,22 0080-04-09-.03(5)(a)7 Date Marking; 6 days beyond the day of creation; exceptions are commercially made deli salads, hard cheeses, semi-soft cheeses, cultured dairy products, preserved fish, ... |
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cold brew and cold creamers in service area are not datemarked. |
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Priority (P) |
0 |
| 37 Personal Cleanliness |
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| 37 0080-04-09-.02(4)(c) Food employees shall wear hair restraints such as hats, hair coverings or nets, beard restraints, and clothing that covers body hair while working with exposed food. |
out |
2 employees in the kitchen did not have on hair restraints until after I arrived. |
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Core (C) |
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| 46 Non-food contact surfaces clean |
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| 46 0080-04-09-.04(6)(a)1(iii) Non-food contact surfaces shall be kept free of an accumulation of dust, dirt, food residue, and other debris. |
out |
floor around walls and bottom of walls have black buildup ****
Floor greasy under fryer area*** |
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Core (C) |
1 |