| 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 |
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Hot holding food items were observed at a temperature below 135F when probed with the state issued and calibrated thermometer stored in the food warmer (Rice-118F, quesadillas-107F, chicken breast-127F and 130F, party wings-110F). |
Pulled to dispose of. |
Priority (P) |
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| 30,31 Food temp controls |
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| 30,31 30 Proper cooling methods, adequate equipment for temperature control |
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| 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. |
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One end of the food warmer was observed ranging from 100-110F while the other end was at 159F and higher. |
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Priority Foundation (PF) |
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| 40,41 Utensils |
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| 40,41 41 Utensils, equipment, and linens; stored, dried, and handled |
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| 40,41 0080-04-09-.04(9)(a)1 Equipment and utensils are allowed to air-dry or used after adequate draining |
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Containers were observed stacked on top of each other, not free to air dry with water present in the container (discussed with cook allowing utensils to air dry before stacking). |
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Core (C) |
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| 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. |
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No test strips to measure sanitizer concentration were available in the firm. The firm is using Super San which is a quaternary ammonia sanitizer and only has chlorine and pH test strips. |
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Priority Foundation (PF) |
1 |