| 19,20 safe temperature holding |
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0 |
| 19,20 19 Hot holding temperature |
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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 |
Observed internal temperature of some items in full service hot hold unit to have internal temperatures below 135F when checked with inspector's calibrated probe thermometer. |
PIC voluntarily discarded items that were out of temp |
Priority (P) |
0 |
| 33 Thermometers provided and accurate |
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| 33 0080-04-09-.04(2)(d)9 Temperature Measuring Devices shall be located in hot and cold holding units; easily readable |
out |
Observed no thermometer available in 2 tier hot hold unit used for sandwiches |
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Priority Foundation (PF) |
0 |
| 37 Personal Cleanliness |
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| 37 0080-04-09-.02(4)(c) Food employees shall wear hair restraints such as hats, hair coverings or nets, beard restraints, and clothing that covers body hair while working with exposed food. |
out |
Observed members of kitchen staff not wearing hairnets while performing food prep activities. |
PIC directed staff members to put on hair nets prior to handwashing and new gloves |
Core (C) |
0 |