| 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 |
Various items in propane prep table out of temperature, probed with calibrated thermometer: deli meats 49 - 53; mayo 52; mozz. cheese 51. |
Out of temperature items in propane deli prep table were removed for disposal during inspection. |
Priority (P) |
0 |
| 30,31 Food temp controls |
in |
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0 |
| 30,31 30 Proper cooling methods, adequate equipment for temperature control |
in |
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0 |
| 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 |
Deli propane prep table no working properly, thermometer reading 55 (maintenance called during inspection). |
|
Priority Foundation (PF) |
0 |
| 33 Thermometers provided and accurate |
in |
|
|
|
0 |
| 33 0080-04-09-.04(5)(b)1 Good Repair and Calibration (Thermometers shall be accurate to plus or minus 2F) |
out |
Small prep table thermometer not accurate, reads 20, sliced tomatoes 42. |
|
Priority Foundation (PF) |
0 |