| 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 |
Whole Cheese Pizza, a pan of Chicken Tenders, and a pan of Potato Wedges at the retail hot holding case were observed to be between 94*F and 126*F, out of the safe hot holding temperature range of 135*F and above. Product was checked with a TDA probe thermometer. |
Management discarded referenced product during inspection. |
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. |
out |
The ambient temperature of the retail hot holding case was observed to be 116*F, equipment was unable to provide safe hot holding food temperatures. Equipment for cooling, heating, cold holding, and hot holding food must be sufficient in number and capacity to provide safe food temperatures. |
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Priority Foundation (PF) |
0 |
| 35,36 Pests & contamination |
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| 35,36 36 Contamination prevented during food preparation, storage or display |
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| 35,36 0080-04-09-.03(3)(c)2 Storage or display of packaged food in contact with water or ice |
out |
Observed frozen condensate in contact with packed food items in the food service chest freezer. Observed breading stored in metal bowl on prep table in the food service kitchen area to be uncovered and unprotected. |
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Core (C) |
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| 35,36 0080-04-09-.03(3)(e) Food shall be stored in a clean location, not exposed to contamination, at least 6 inches above the floor. Food shall not be stored in prohibited areas such as: locker/ch... |
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Core (C) |
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| 42,43 Single service & gloves |
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| 42,43 42 Single-service articles stored and used |
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| 42,43 0080-04-09-.04(9)(c)1 Single-service articles protected from contamination |
out |
Observed single service cups and lids stored directly on the floor in the food service kitchen area and in the back storeroom. Single service items must be stored at least 6 inches off of the floor to protect from potential contamination. |
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Core (C) |
0 |
| 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(5)(a)4 Warewashing equipment shall be cleaned before use, to prevent recontamination, and at least every 24 hours if used. |
out |
Observed old food residue and debris buildup in the 3 basins of the 3bay sink, not properly cleaned. Warewashing equipment must be cleaned before use, to prevent recontamination, and at least every 24 hours if used.
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Core (C) |
0 |