| 19,20 safe temperature holding |
in |
|
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|
0 |
| 19,20 19 Hot holding temperature |
in |
|
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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 |
Hot held TCS foods not at proper temperature, held in pizza warmer, included pizza (1) at 121F and Bosco sticks (3) at 120F. |
Items were removed and disposed of on site. |
Priority (P) |
0 |
| 21,22 Date & Time for food safety |
in |
|
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0 |
| 21,22 21 Date Marking and Disposition |
in |
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0 |
| 21,22 0080-04-09-.03(5)(a)8 Date Marking; Discard food after 7 days at 41F |
out |
Items observed stored in prep cooler with date marking exceeding required 7-day (1+6) marking: grilled chicken (8-30), and ham (7-21). |
|
Priority (P) |
1 |
| 37 Personal Cleanliness |
in |
|
|
|
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 |
Employees observed in active food service without proper hair restraints. |
|
Core (C) |
1 |
| 46 Non-food contact surfaces clean |
in |
|
|
|
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 |
Yellowed food residue and debris observed on microwave plate, not food contact; yellowed grease and food debris observed on outside of fryer and grill cases. |
|
Core (C) |
0 |
| 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)(b) Physical facilities shall be cleaned as often as necessary |
out |
Dust build up observed on ceiling, ceiling vents, outside of cabinets and walls in the kitchen area; Grease and food debris observed on kitchen floor and wall behind fryer, stove, and oven; Dust build up on retail walk-in cooler fan covers. |
|
Core (C) |
0 |