| 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 firm utilizing temperature for Food Safety. Using my probe thermometer; I noted several foods that were outside the temperature safe zone for hot holding. Average temperature was between 119 to 125F. All foods below 135F were voluntarily discarded by PIC during today's inspection. |
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Priority (P) |
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| 21,22 Date & Time for food safety |
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| 21,22 21 Date Marking and Disposition |
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| 21,22 0080-04-09-.03(5)(a)8 Date Marking; Discard food after 7 days at 41F |
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Observed 4 containers of condiments date marked Best By 8/29/25 at 10:38 am. Today's inspection started at 12:16 pm. Condiments were noted passed the time of discard. PIC voluntarily discarded all outdated TCS prepped foods. |
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Priority (P) |
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| 30,31 Food temp controls |
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| 30,31 30 Proper cooling methods, adequate equipment for temperature control |
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| 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. |
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Observed the firm's new hot box is only registering at 128F using my thermal thermometer. Several hot TCS foods had to be discarded during today's inspection because of warmer temperature issue. |
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Priority Foundation (PF) |
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| 47,48,49 Plumbing |
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| 47,48,49 48 Plumbing installed; backflow devices |
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| 47,48,49 0080-04-09-.05(2)(b)1 Plumbing system designed, constructed, and installed according to LAW |
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Observed grease trap line coming from 3 Compartment sink with a bend in the outgoing pipe causing the area to create a smell and not allowing it to drain properly into the wastewater floor drain. |
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Core (C) |
0 |