| 19,20 safe temperature holding |
in |
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0 |
| 19,20 19 Hot holding temperature |
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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 several biscuits in the kitchen warmer to have internal temperatures ranging from 124F-128F when the temperatures were taken with Inspector's probe thermometer. |
PIC voluntarily discarded all out of temperature products. |
Priority (P) |
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 |
Observed multiple sliced vegetables and ranch dressing in the small prep cooler with internal temperatures ranging from 47F-54F when the temperatures were taken with Inspector's probe thermometer.
Observed all items in the salad bar to have internal temperatures ranging from 55F-64F when the temperatures were taken with Inspector's probe thermometer. |
PIC voluntarily discarded all out of temperature products. |
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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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 the salad bar maintaining a temperature of 65F when checked with Inspector's infrared thermometer. This caused all TCS items in the salad bar to exceed the 41F limit for cold holding. |
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Priority Foundation (PF) |
0 |
| 35,36 Pests & contamination |
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0 |
| 35,36 36 Contamination prevented during food preparation, storage or display |
in |
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0 |
| 35,36 0080-04-09-.03(3)(b)1 Preventing packaged and unpackaged food contamination by separation, packaging, and segregation methods |
out |
Observed several pizza crusts stored uncovered and not protected from contamination in the kitchen freezer. |
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Priority (P) |
0 |