| 19,20 safe temperature holding |
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0 |
| 19,20 19 Hot holding temperature |
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| 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 |
Some items in retail warmer probed with calibrated thermometer and found to be out of temperature: pork chop biscuit - 127 F; tenderloin/egg biscuit - 122; pancake/ssg on a stick - 120. All should be maintained at 135 or above. |
Out of temperature items removed for disposal during inspection. |
Priority (P) |
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| 19,20 20 Cold holding temperature |
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| 19,20 0080-04-09-.03(5)(a)6(i)(II) Cold holding at 41F or less for Time/temperature control for safety foods |
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Various items in top of prep table probed with calibrated thermometer: bologna - 55 F; pizza toppings 44 - 50 F. Items should be maintained at 41 or below. **** Various dressings stored in salad cooler probed with calibrated thermometer at 55 F. |
Out of temperature items removed for disposal during inspection. |
Priority (P) |
0 |
| 32 Approved thawing methods |
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| 32 0080-04-09-.03(5)(a)3 Thawing shall be performed in a refrigerator (under 41F) or submerged in cold running water. |
out |
Improper thawing observed - hamburger stored on counter at room temperature (still frozen). |
Hamburger placed in cooler during inspection. |
Core (C) |
0 |
| 40,41 Utensils |
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| 40,41 40 In use utensils properly stored |
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| 40,41 0080-04-09-.03(3)(d)2 In use utensils for food preparation or dispensing shall be stored properly; handle above food, or in running water, and protected. |
out |
Ice scoop stored uncovered on top of ice machine. |
Ice scoop placed in bag during inspection. |
Core (C) |
0 |