| 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 |
Member's Mark honey mustard that reads "Keep refrigerated after opening" was observed stored in a non-working stainless steel cooler located in the prep area at a temperature of 62F when probed with the state issued and calibrated thermometer. |
Disposed of by the PIC.
|
Priority (P) |
1 |
| 24,25 Chemical hazards |
in |
|
|
|
0 |
| 24,25 25 Chemicals identified, stored, and used |
in |
|
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|
0 |
| 24,25 0080-04-09-.07(1) Chemicals shall have identifying Information |
out |
Chemical spray bottles were observed with no identifying information present. |
Labeled at the time of the inspection. |
Priority Foundation (PF) |
0 |
| 30,31 Food temp controls |
in |
|
|
|
0 |
| 30,31 30 Proper cooling methods, adequate equipment for temperature control |
in |
|
|
|
0 |
| 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. |
out |
1) One end of the walk-in cooler was observed at 49F compared to the other end at a temperature of 41F due to one of the fans not working properly on the cooling unit. TCS products were stored on the functionioning end. 2) The stainless-steel cold holding unit in the prep area was observed not working and not powered on at a temperature of 78F. |
|
Priority Foundation (PF) |
1 |
| 44,45 Utensils and equipment |
in |
|
|
|
0 |
| 44,45 45 Warewashing facilities installed, maintained, and used; test strips |
in |
|
|
|
0 |
| 44,45 0080-04-09-.04(3)(b)4 Test Kits to measure concentration of sanitizing solutions. |
out |
Firm had quaternary ammonia test strips, but no chlorine test strips present and the only sanitizer available was bleach. |
|
Priority Foundation (PF) |
1 |