| 19,20 safe temperature holding |
in |
|
|
|
0 |
| 19,20 19 Hot holding temperature |
in |
|
|
|
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 |
The chicken thighs in the hot hold unit observed to be at 120 degrees at time of inspection, Hot holding at 135F or above for Time/temperature control for safety foods. |
The chicken thighs were discarded during the inspection, hot holding requirements were discussed during the inspection. |
Priority (P) |
1 |
| 33 Thermometers provided and accurate |
in |
|
|
|
0 |
| 33 0080-04-09-.04(5)(b)1 Good Repair and Calibration (Thermometers shall be accurate to plus or minus 2F) |
out |
The probe thermometer when verified in an ice slurry and with the calibrated TDA probe was observed to have a reading of 60 degrees. |
|
Priority Foundation (PF) |
0 |
| 50 Toilet facilities; constructed, supplied, cleaned |
in |
|
|
|
0 |
| 50 0080-04-09-.06(3)(b)2 Toilet tissue available in toilet room |
out |
No toilet tissue observed in the restroom at time of inspection. |
Toilet tissue placed in the restroom during the inspection. |
Priority Foundation (PF) |
0 |
| 50 0080-04-09-.06(5)(h) Toilet room cleaning frequency |
out |
The toilet observed to be soiled at time of inspection, not properly cleaned. |
|
Core (C) |
0 |
| 51,52 Facilities |
in |
|
|
|
0 |
| 51,52 52 Physical facilities installed, maintained, clean |
in |
|
|
|
0 |
| 51,52 0080-04-09-.06(5)(a) Maintained in good repair |
out |
The overhead door bottom seal in the backroom observed to be damaged/torn at time of inspection with an exposed gap, not properly maintained. |
|
Core (C) |
0 |