| 19,20 safe temperature holding |
in |
|
|
|
0 |
| 19,20 19 Hot holding temperature |
in |
|
|
|
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 |
Bone in chicken probed with calibrated thermometer at 122, should be 135 or above. |
Out of temp chicken disposed of during inspection. |
Priority (P) |
0 |
| 24,25 Chemical hazards |
in |
|
|
|
0 |
| 24,25 25 Chemicals identified, stored, and used |
in |
|
|
|
0 |
| 24,25 0080-04-09-.07(2)(a) Chemicals shall be stored separate from food, utensils, equipment, and single service items |
out |
Observed lighter fluid stored on shelf above single service containers in deli. |
Lighter fluid moved during inspection. |
Priority Foundation (PF) |
0 |
| 24,25 0080-04-09-.07(2)(c) Poisonous or toxic material containers may not be used to store food |
out |
Spray bottle used for water for pizzas, is labeled for chemicals - not food contact. |
Disposed of bottle during inspection. |
Priority (P) |
0 |