| 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 |
The potato wedges in the cups at the hot hold unit observed to be at 122 degrees at time of inspection. Hot holding at 135F or above for Time/temperature control for safety foods |
The potato wedges were discarded during the inspection. The Food Services Manager stated that the potato wedges and fries will soon be added to the TILT program. |
Priority (P) |
0 |
| 40,41 Utensils |
in |
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0 |
| 40,41 41 Utensils, equipment, and linens; stored, dried, and handled |
in |
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0 |
| 40,41 0080-04-09-.04(9)(a)1 Equipment and utensils are allowed to air-dry or used after adequate draining |
out |
The clear food service containers observed to be wet stacked at time of inspection, not allowed to properly air dry prior to storage. |
|
Core (C) |
0 |