| 16,17,18 cooking, reheating, cooling |
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0 |
| 16,17,18 18 Cooling time and temperature |
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| 16,17,18 0080-04-09-.03(5)(a)4(i) Cooling must occur within 2 hours from 135F to 70F and within a total of 6 hours from 135F to 41F or less. |
out |
Observed sausage patties in deli cooler with a internal temperature of 74 F degrees when asked when they were placed in cooler the employee stated 8:00 am and it was 11:38 am, so over 2 hours and not below 70 F degrees. |
PIC discarded sausage patties at time of inspection. |
Priority (P) |
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| 19,20 safe temperature holding |
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| 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 several hamburgers that were just placed in hot held unit with an internal temperature of 111 F degrees. |
Hamburgers were reheated back to 172 F degrees at time of inspection. |
Priority (P) |
0 |
| 40,41 Utensils |
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| 40,41 40 In use utensils properly stored |
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| 40,41 0080-04-09-.03(3)(d)2 In use utensils for food preparation or dispensing shall be stored properly; handle above food, or in running water, and protected. |
out |
Observed ice bucket and ice scoop not properly protected and stored between uses at time of inspection. |
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Core (C) |
0 |