| 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 |
Items on the warmer, Fried wing (112), Burrito (114) and Fried pork chop (112) temped with a state issued and calibrated probe were all well below acceptable hot holding temperature. All items voluntarily removed and discarded by PIC. |
|
Priority (P) |
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 |
Items in retail grab & go, chicken wrap (52), Yogurt (50) and Hoagie sandwich (52) temped well above acceptable cold holding temperatures. All items voluntarily removed and discarded by PIC. |
|
Priority (P) |
0 |
| 24,25 Chemical hazards |
in |
|
|
|
0 |
| 24,25 25 Chemicals identified, stored, and used |
in |
|
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|
0 |
| 24,25 0080-04-09-.07(2)(a) Chemicals shall be stored separate from food, utensils, equipment, and single service items |
out |
Can of WD-40 stored under warmer next to single serve spoons and single serve condiments. |
|
Priority Foundation (PF) |
0 |
| 24,25 0080-04-09-.07(2)(d)1 Sanitizers level over manufacture's suggested use |
out |
|
|
Priority (P) |
0 |
| 42,43 Single service & gloves |
in |
|
|
|
0 |
| 42,43 42 Single-service articles stored and used |
in |
|
|
|
0 |
| 42,43 0080-04-09-.04(9)(c)1 Single-service articles protected from contamination |
out |
Sleave of coffee cups under drink bar not protected. |
|
Core (C) |
0 |