| 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 |
The following item observed not to be held above 135 F. Steak meat located inside the hot holding unit observed with an internal temperature of 124.5 F to 131.2 F. Temperature was verified with TDA digital probe thermometer. |
Manager voluntarily discarded steak meat during inspection. |
Priority (P) |
0 |
| 37 Personal Cleanliness |
in |
|
|
|
0 |
| 37 0080-04-09-.02(3)(g) Food employees shall not wear jewelry on their arms and hands while preparing food; except plain band; including medical information jewelry |
out |
Multiple employees observed wearing rings with stones and/or bracelets in the prep area. |
Supervisor had employees remove jewelry during inspection. |
Core (C) |
1 |
| 51,52 Facilities |
in |
|
|
|
0 |
| 51,52 52 Physical facilities installed, maintained, clean |
in |
|
|
|
0 |
| 51,52 0080-04-09-.06(5)(a) Maintained in good repair |
out |
Ceiling in the dining area observed dripping water. |
Supervisor stated that there is an open work order on the roof, and they are awaiting repair completion. |
Core (C) |
0 |