| 19,20 safe temperature holding |
in |
|
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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 |
Grab and go case at front of store, at time of inspection with state issued calibrated probe thermometer Ham and cheese Lunchables 54 degrees, oh snap pickles 55 degrees, Turkey sandwich 51 degrees, all above safe cold holding temperature of 41 degrees or below. |
|
Priority (P) |
0 |
| 44,45 Utensils and equipment |
in |
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0 |
| 44,45 45 Warewashing facilities installed, maintained, and used; test strips |
in |
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0 |
| 44,45 0080-04-09-.04(3)(b)4 Test Kits to measure concentration of sanitizing solutions. |
out |
Firm had PH test strips, no test strips to measure concentration of sanitizing solutions. |
|
Priority Foundation (PF) |
1 |
| 51,52 Facilities |
in |
|
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0 |
| 51,52 52 Physical facilities installed, maintained, clean |
in |
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0 |
| 51,52 0080-04-09-.06(5)(a) Maintained in good repair |
out |
Grab and Go case at front of store holding temperature was 51 degrees, not able to hold products at a safe cold holding temperature. |
|
Core (C) |
0 |