| 14 Food contact surfaces; clean and sanitized |
in |
|
|
|
0 |
| 14 0080-04-09-.04(6)(a) Food contact surfaces shall be visually clean. |
out |
Cutting board soiled on pizza prep table (top and bottom). |
Cutting board was cleaned/sanitized during inspection. |
Priority Foundation (PF) |
0 |
| 19,20 safe temperature holding |
in |
|
|
|
0 |
| 19,20 19 Hot holding temperature |
in |
|
|
|
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 |
Various biscuits probed with calibrated thermometer at 98 - 112 F, should be maintained at 135 or above. |
Out of temperature biscuits removed for disposal during inspection. |
Priority (P) |
1 |
| 19,20 20 Cold holding temperature |
in |
|
|
|
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 |
Ham and bologna in top of deli prep table probed with calibrated thermometer at 49 F, should be maintained at 41 or below. |
Out of temperature meats removed for disposal during inspection. |
Priority (P) |
0 |