| 19,20 safe temperature holding |
in |
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0 |
| 19,20 19 Hot holding temperature |
in |
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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 |
Observed food product in sandwich hot box not being maintained at 135F or above for hot holding food safety control. 2 tenderloin biscuits and 2 tenderloin biscuits were probed with a calibrated state thermometer at 132F-133F. |
Breakfast biscuits were voluntarily discarded during inspection. |
Priority (P) |
1 |
| 33 Thermometers provided and accurate |
in |
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0 |
| 33 0080-04-09-.04(2)(d)9 Temperature Measuring Devices shall be located in hot and cold holding units; easily readable |
out |
Observed no visible thermometer in deli prep table cooler. Green Pepper chunks probed with a calibrated state thermometer were 39F.
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Priority Foundation (PF) |
1 |
| 33 0080-04-09-.04(3)(b)2 Probe thermometer shall be readily accessible to check food temperatures |
out |
Per PIC, deli had no probe thermometer on hand for checking both hot and cold food temperatures. |
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Priority Foundation (PF) |
0 |
| 44,45 Utensils and equipment |
in |
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0 |
| 44,45 44 Food and Non-food contact surfaces, cleanable, designed, constructed, and used |
in |
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0 |
| 44,45 0080-04-09-.04(1)(a) Food contact equipment surfaces shall be safe, durable, corrosion-resistant, nonabsorbent, smooth, and easily cleanable |
out |
Observed deli prep table cutting board to be heavily scored; scores were soiled with a brownish buildup; cutting board is not smooth and cannot be cleaned properly in scores. |
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Priority (P) |
0 |