| 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 |
The following items temperature tested with state calibrated thermometer : chocolate milk 47F, bagged cheese 50F, ground sausage 49F, cheese slices 47F, mayonaise 46F, bologna 50F, 80 shell eggs. |
Items voluntarily discarded. PIC just had work done on WIC, showed work order, and is calling the company because work is under warranty. |
Priority (P) |
0 |
| 33 Thermometers provided and accurate |
in |
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0 |
| 33 0080-04-09-.04(3)(b)2 Probe thermometer shall be readily accessible to check food temperatures |
out |
Probe thermometer available in kitchen with lowest reading of 100F. Thermometer needs to be able to measure cold holding temps below 41F and hot holding temps, cooking temps, above 140F. This thermometer is made for a grill. |
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Priority Foundation (PF) |
0 |
| 42,43 Single service & gloves |
in |
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0 |
| 42,43 42 Single-service articles stored and used |
in |
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0 |
| 42,43 0080-04-09-.04(9)(c)1 Single-service articles protected from contamination |
out |
Pizza boxes stored on ground in kitchen storage area. |
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Core (C) |
0 |
| 51,52 Facilities |
in |
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0 |
| 51,52 52 Physical facilities installed, maintained, clean |
in |
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0 |
| 51,52 0080-04-09-.06(5)(b) Physical facilities shall be cleaned as often as necessary |
out |
Air vent covers in deli area with dust and debris build up. |
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Core (C) |
0 |