| 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 multiple roller grill items, chicken tenders, and potato wedges held below 135 degrees F when temperature was taken with inspector's probe thermometer |
PIC voluntarily discarded all items that were held below 135 degrees F. |
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 multiple salads, sandwiches, and cut produce held above 41 degrees F when temperature was taken with inspector's probe thermometer. |
Some items were prepared less than 2 hours prior to inspection. PIC voluntarily moved those items to the walk in cooler to bring temperature below 41 degrees F. Older items were voluntarily discarded by PIC. |
Priority (P) |
0 |
| 53 Ventilation, lighting, and designated areas used |
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0 |
| 53 0080-04-09-.06(4)(c) Designated area for personal items shall be located so that food and equipment are protected from contamination; personal belongings properly stored |
out |
Observed milk crate with employee food items stored above gallons of milk in walk in cooler. Observed employee jacket stored above bottled drinks in walk in cooler. |
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Core (C) |
0 |