| 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 |
Fish and chicken tenders that were placed in the warmer at the time of the inspection were observed at a temperature below 135F when probed with the state calibrated thermometer (fish-117F, 122F, 126F/chicken tenders-126F, 128F, 130F). |
The cook present removed the items for disposal and cooked more fish and chicken. |
Priority (P) |
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| 19,20 20 Cold holding temperature |
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| 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 |
Cold holding food items were observed at a temperature above 41F (59F and firm thermometer showing 60F-22 Turkey lunchables, 8 Tropicana orange juice, 6 Tropicana lemonades). |
An out of order sign was placed on the cooling unit and a hold order will be placed. |
Priority (P) |
0 |
| 30,31 Food temp controls |
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| 30,31 30 Proper cooling methods, adequate equipment for temperature control |
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| 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 |
The cold holding unit in the retail area next to the beverage station was observed at a temperature above 41F (60F at the time of the inspection). |
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Priority Foundation (PF) |
0 |