| 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 in the larger hot holding unit were tempted with State Calibrated thermometer (reading 32 degrees in ice water). The following items were below the required 135 degrees- Chicken tenders, cheeseburgers, and chicken sandwiches. Temperatures ranged between 117-127 |
PIC voluntarily discarded all food items that were below 135 at time of Inspection |
Priority (P) |
0 |
| 24,25 Chemical hazards |
in |
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0 |
| 24,25 25 Chemicals identified, stored, and used |
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0 |
| 24,25 0080-04-09-.07(1) Chemicals shall have identifying Information |
out |
Two spray bottles with liquid were observed without identifying information |
These were labeled at time of inspection |
Priority Foundation (PF) |
0 |
| 33 Thermometers provided and accurate |
in |
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0 |
| 33 0080-04-09-.04(5)(b)1 Good Repair and Calibration (Thermometers shall be accurate to plus or minus 2F) |
out |
The establishment food thermometer was placed in a cup of ice water and was reading 24 degrees F. This is not a calibrated thermometer. |
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Priority Foundation (PF) |
0 |