| 19,20 safe temperature holding |
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0 |
| 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 food products in both the pizza box and wing hot case not maintaining food temperatures to 135F or above for hot holding food safety control. Food products were probed with a calibrated state thermometer were Pizza - Supreme, Cheese, Pepperoni, Sausage & Pepperoni 123F-127F and wings both bone-in and boneless 111F-124F,131F. |
Pepperoni pizza was voluntarily discarded during inspection. All other pizzas and wings were reheated during inspection to 165F or above. Per Deli team, food products had only been in the case for approximately 2 hours. Food products were reheated and probed with a calibrated state thermometer: Pizza - Supreme, Cheese, Sausage & Pepperoni 177F,169F,190F; Wings - Bone-in and Boneless 170F-187F. |
Priority (P) |
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 employees served/box exposed food (pizza), observed pizza preparation, and the preparation of a cold cut sandwich with no head covering. |
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Core (C) |
2 |
| 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)(d)1 Cleaned and sanitized utensils are handled, displayed, or dispensed to protect from contamination of food |
out |
Observed clean utensils(knives) stored in a white bucket soiled on the inside bottom with food debris. Observed the top knife cover of the deli slicer stored clean behind the faucet of the 3 compartment sink. Storage behind the faucet does not protect clean equipment from contamination of food splatter or soiled water used at the 3 compartment sink. |
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Core (C) |
0 |