| 19,20 safe temperature holding |
in |
|
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|
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 |
Deli prep table not working properly - various items (pizza toppings 49 to 54, mayo 60 (sitting out), bologna - 48) probed with calibrated thermometer, should be 41 or below. |
Out of temperature items were removed for disposal during inspection. |
Priority (P) |
1 |
| 30,31 Food temp controls |
in |
|
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|
0 |
| 30,31 30 Proper cooling methods, adequate equipment for temperature control |
in |
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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 |
Deli prep table not working properly during inspection - found most items to be out of temperature, probed with calibrated thermometer at 48 - 54F, should be 41 or below. Thermometer in prep table was reading 49 to 50. |
|
Priority Foundation (PF) |
1 |