| 19,20 safe temperature holding |
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0 |
| 19,20 20 Cold holding temperature |
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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 |
During inspection observed meat bain and vegetable bain to both be not working properly, various items probed with calibrated thermometer and found out of temperature - tuna salad 50; turkey 47; cold cut combo meat 53; ham 50; chicken salad 51; sliced tomatoes 46; spinach 50; onions 47. All cold holding items should be 41 and below. |
All out of temperature items removed for disposal during inspection. |
Priority (P) |
0 |
| 30,31 Food temp controls |
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0 |
| 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. |
out |
During inspection observed meat bain and vegetable bain to both be not working properly, various items probed with calibrated thermometer and found out of temperature - tuna salad 50; turkey 47; cold cut combo meat 53; ham 50; chicken salad 51; sliced tomatoes 46; spinach 50; onions 47. |
Manager had noticed issue with bains, so repairman had been called - they arrived during inspection and refilled freon and checked other items on coolers. Bains were cooling properly while at firm. |
Priority Foundation (PF) |
0 |