| 19,20 safe temperature holding |
in |
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0 |
| 19,20 19 Hot holding temperature |
in |
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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 |
Warmer did not feel like it was hot enough. Probed temps were good with the exception of spaghetti casserole was 124 degrees, pulled and disposed of and chicken livers 2were 120 on the top layer in the pan, the bottom layer was 134-136. They disposed of all of them. |
all were thrown into the trash. |
Priority (P) |
0 |
| 44,45 Utensils and equipment |
in |
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0 |
| 44,45 44 Food and Non-food contact surfaces, cleanable, designed, constructed, and used |
in |
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0 |
| 44,45 0080-04-09-.04(2)(b) All multiuse equipment must be cleanable including food contact, CIP, lacking "V" threads, oil filtering, can openers, nonfood contact, shelving, and ventilation hoods |
out |
knife handle taped i meat room, not easily cleanable*** tenderizer top is also taped and not easily cleanable |
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Priority Foundation (PF) |
0 |
| 46 Non-food contact surfaces clean |
in |
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0 |
| 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 |
proofer that is no longer is use, needs cleaning inside, soiled ****** deli cooler - floor under racks spillage - front deli cooler**** |
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Core (C) |
1 |