| 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 |
Observed food items in the retail Condiment Bar Cooler to have internal temperatures ranging from 69F-71F with inspector's probe thermometer which is higher than the maximum temperature requirement of 41F. |
PIC voluntarily discarded out of temperature food items during inspection. |
Priority (P) |
1 |
| 30,31 Food temp controls |
in |
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0 |
| 30,31 30 Proper cooling methods, adequate equipment for temperature control |
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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 |
Observed Condiment Bar Cooler unit to have a temperature of 71F with inspector's infrared thermometer. All food items inside this unit were from 69F-71F and all items had to be discarded. |
PIC stated she would submit a work order for unit. |
Priority Foundation (PF) |
0 |
| 46 Non-food contact surfaces clean |
in |
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0 |
| 46 0080-04-09-.04(6)(a)1(iii) Non-food contact surfaces shall be kept free of an accumulation of dust, dirt, food residue, and other debris. |
out |
*Observed white organic matter buildup on the plate surrounding the product dispenser of the Retail Freshly Made Machine.
**Observed dust buildup on the fan covers of the Kitchen Walk-In Cooler. |
|
Core (C) |
4 |