| 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 mashed potatoes sitting in a pot on the stove with an internal temperature of 129 F degrees. |
PIC discarded at time of inspection. |
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 |
Observed the following internal temperatures in the deli prep cooler in kitchen at time of inspection: Sliced Bologna 45 F, sliced roast beef 45 F, BBQ 45 F, and Chili 45 F |
PIC discarded all foods out of temperature at time of inspection. |
Priority (P) |
0 |
| 50 Toilet facilities; constructed, supplied, cleaned |
in |
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|
0 |
| 50 0080-04-09.05(2)(c)2 If the food service establishment has more than 16 seats, two restrooms must be available. |
out |
Observed over 16 seats in retail area and only 1 bathroom. |
|
Core (C) |
0 |