| 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 |
Beef wiener on front roller grill observed to be at 90 degrees at time of inspection. Hot holding at 135F or above for Time/temperature control for safety foods. |
Beef wiener from roller grill discarded, temperature adjustment made to roller grill during the inspection. |
Priority (P) |
2 |
| 44,45 Utensils and equipment |
in |
|
|
|
0 |
| 44,45 45 Warewashing facilities installed, maintained, and used; test strips |
in |
|
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|
0 |
| 44,45 0080-04-09-.04(3)(b)4 Test Kits to measure concentration of sanitizing solutions. |
out |
No chemical test strips for chlorine sanitizer observed to be available at time of inspection to verify the PPM of the sanitizer in use. |
Store has test strips for Quaternary Ammonium available. |
Priority Foundation (PF) |
0 |
| 53 Ventilation, lighting, and designated areas used |
in |
|
|
|
0 |
| 53 0080-04-09-.06(4)(c) Designated area for personal items shall be located so that food and equipment are protected from contamination; personal belongings properly stored |
out |
Personal jackets and shirts observed to be layered at time of inspection on top of the food grade gloves and coffee supply containers. |
The personal clothing was relocated during the inspection to designated areas and door hooks |
Core (C) |
0 |