| 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 |
Observed a pallet of fully cooked hams stored in holding meat room where 3 compartment sink is located. Surface temperature of room was 44 F degrees at time of inspection. Two cases of ham were probed with thermometer with an internal temperature of 44 F degrees. Other cases of ham were probed and were in temperature. |
PIC discarded 2 cased of ham out of temperature 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 |
in |
|
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0 |
| 24,25 0080-04-09-.07(2)(a) Chemicals shall be stored separate from food, utensils, equipment, and single service items |
out |
Observed a bottle of degreaser stored hanging on a rack with packaged bread at time of inspection. |
PIC removed at time of inspection. |
Priority Foundation (PF) |
0 |
| 40,41 Utensils |
in |
|
|
|
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 |
Observed clean stacked wet in deli ware wash area at time of inspection. Not allowed to air dry before stacking. |
|
Core (C) |
0 |
| 51,52 Facilities |
in |
|
|
|
0 |
| 51,52 52 Physical facilities installed, maintained, clean |
in |
|
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|
0 |
| 51,52 0080-04-09-.06(5)(b) Physical facilities shall be cleaned as often as necessary |
out |
Observed excessive dust on fans in Meat cooler at time of inspection. |
|
Core (C) |
1 |