| 19,20 safe temperature holding |
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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 |
Food at hot holding not maintained at 135 degrees F or higher, chicken tenders were observed to be out of safe holding temperature range during hot holding at time of inspection, internal temperatures checked 109-118 degrees F with TDA probe food thermometer, must be a minimum of 135 degrees F. |
Management voluntarily discarded product during inspection. |
Priority (P) |
1 |
| 33 Thermometers provided and accurate |
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0 |
| 33 0080-04-09-.04(5)(b)1 Good Repair and Calibration (Thermometers shall be accurate to plus or minus 2F) |
out |
One of three probe food thermometers is not accurate verified by freeze point method, thermometer reading 42 degrees F in ice/water mixture. |
Management voluntarily discarded thermometer during inspection |
Priority Foundation (PF) |
0 |
| 50 Toilet facilities; constructed, supplied, cleaned |
in |
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0 |
| 50 0080-04-09-.05(5)(a)7 A toilet room used by females shall be provided with a covered receptacle for sanitary napkins. |
out |
No covered waste receptacle provided in women's rest room. |
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Core (C) |
0 |
| 53 Ventilation, lighting, and designated areas used |
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0 |
| 53 0080-04-09-.06(2)(b)1 Light bulbs shall be shielded or shatter-resistant over food preparation or storage. |
out |
Lights above ware wash sink are not shielded or shatter resistant. |
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Core (C) |
0 |