| 14 Food contact surfaces; clean and sanitized |
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| 14 0080-04-09-.04(6)(a) Food contact surfaces shall be visually clean. |
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Observed clean dishes air drying on drying shelf of 3 compartment sink; drying shelf was soiled along inside edges and in corners with a gooey tan buildup and had some food debris on shelf in various areas. |
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Priority Foundation (PF) |
0 |
| 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 |
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Observed food product in pizza hot box not being maintained at 135F or above for hot holding food safety control. Pizzas probed with a calibrated state thermometer: meat lovers 132F, pepperoni 118F. |
Pizzas had been in hot box for approximately one hour. Pizzas were reheated to 165F or above; meat lovers 184F, pepperoni 174F; and placed back in hot case for sale. Hot Case thermometer was turned up during inspection. |
Priority (P) |
0 |