| 19,20 safe temperature holding |
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| 19,20 19 Hot holding temperature |
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| 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 |
Observed BBQ sandwiches in deli sandwich hot box not being maintained at 135F or above for hot holding food safety control. BBQ sandwiches probed with a calibrated state thermometer were 106F and 111F. |
BBQ sandwiches had been in hot box for approximately 1 hour. Deli PIC reheated BBQ to 181F, remade sandwiches, and placed in hot box for sale. |
Priority (P) |
1 |
| 44,45 Utensils and equipment |
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| 44,45 45 Warewashing facilities installed, maintained, and used; test strips |
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| 44,45 0080-04-09-.04(3)(b)4 Test Kits to measure concentration of sanitizing solutions. |
out |
PIC stated that no test kit was available for chlorine sanitizer on hand. PIC stated they were on order but the previous test kit had been dropped in water and discarded. |
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Priority Foundation (PF) |
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| 46 Non-food contact surfaces clean |
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| 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 |
Observed ice deflector shield for bulk ice machine soiled with black spotted buildup on front top panel of the deflector shield. This area does not come into direct contact with ice. |
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Core (C) |
0 |