| 19,20 safe temperature holding |
in |
|
|
|
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 |
Rotisserie chickens were observed at a temperature of 81F stored in the blast chiller that was not on. |
Employees were instructed to scan the chickens out and disposed of them. |
Priority (P) |
0 |
| 40,41 Utensils |
in |
|
|
|
0 |
| 40,41 41 Utensils, equipment, and linens; stored, dried, and handled |
in |
|
|
|
0 |
| 40,41 0080-04-09-.04(9)(a)1 Equipment and utensils are allowed to air-dry or used after adequate draining |
out |
Cooking utensils (stainless steel bowls, pans) were observed stacked on top of each other, not free to air dry with water present in the equipment (discussed with PIC allowing utensils to air dry before stacking). |
|
Core (C) |
2 |
| 46 Non-food contact surfaces clean |
in |
|
|
|
0 |
| 46 0080-04-09-.04(6)(a)1(iii) Non-food contact surfaces shall be kept free of an accumulation of dust, dirt, food residue, and other debris. |
out |
1) Debris was observed at the bottom of the frozen food reach-in freezers. 2) Fan guards located in the meat walk-in cooler were observed with dust present. |
|
Core (C) |
0 |
| 51,52 Facilities |
in |
|
|
|
0 |
| 51,52 52 Physical facilities installed, maintained, clean |
in |
|
|
|
0 |
| 51,52 0080-04-09-.06(5)(b) Physical facilities shall be cleaned as often as necessary |
out |
1) The floor in the pickup walk-in cooler and freezer need general cleaning to remove debris present. 2) There was debris underneath chip and packaged goods shelves. |
|
Core (C) |
3 |