| 19,20 safe temperature holding |
in |
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0 |
| 19,20 19 Hot holding temperature |
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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 |
Observed roller grill items to have internal temperatures below 135F. PIC noted that temperature dials had been adjusted without her knowledge. |
PIC adjusted temperature dials, roller grill resumed temperature of 145 within 15 minutes. As temp logs confirmed PIC statement of proper cooking temperature from approximately 30 minutes prior, hot items were not discarded. |
Priority (P) |
0 |
| 19,20 20 Cold holding temperature |
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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 |
Observed infrared temperature of open air retail cooler to be 77-78; calibrated probe thermometer inserted into ham & provolone sub gave a reading of 77F. Cheeses soft to touch, and all plastic wrapped items inflated. |
PIC voluntarily discarded all TCS items in open air retail cooler. |
Priority (P) |
0 |
| 37 Personal Cleanliness |
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0 |
| 37 0080-04-09-.02(4)(c) Food employees shall wear hair restraints such as hats, hair coverings or nets, beard restraints, and clothing that covers body hair while working with exposed food. |
out |
Observed member of kitchen staff not wearing a hair net during food prep activity. |
Staff member replaced their hair net & washed hands before resuming food prep activities. |
Core (C) |
0 |
| 46 Non-food contact surfaces clean |
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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 |
Observed dried white puddle of organic material on floor of walk in cooler. |
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Core (C) |
0 |