| 19,20 safe temperature holding |
in |
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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 |
pizza prep cooler probed TC topping in top and bottom of cooler with temps between 50- 51 listed in food temp section of report on all completely thawed foods. voluntarily pulled for discard all food out of temp. |
|
Priority (P) |
0 |
| 33 Thermometers provided and accurate |
in |
|
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0 |
| 33 0080-04-09-.04(5)(b)1 Good Repair and Calibration (Thermometers shall be accurate to plus or minus 2F) |
out |
Probe thermometer not working for employees to monitor/prob food when cooking also thermometer in pizza prep cooler not reading correctly over 2 degrees off. |
|
Priority Foundation (PF) |
0 |
| 40,41 Utensils |
in |
|
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0 |
| 40,41 41 Utensils, equipment, and linens; stored, dried, and handled |
in |
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0 |
| 40,41 0080-04-09-.04(9)(a)1 Equipment and utensils are allowed to air-dry or used after adequate draining |
out |
lids for pans air drying on wet towel on drain board. Can not adequately air dry on a wet towel.
Baking pans stored on shelf under tabletop equipment not stored inverted. |
|
Core (C) |
0 |
| 46 Non-food contact surfaces clean |
in |
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0 |
| 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 |
Wall behind equipment yellow/brown organic buildup. Excessive dust buildup on light fixture over pizza prep area.
Retail walk in cooler drink shelves black buildup. |
|
Core (C) |
0 |