| 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 |
Observed hot case maintaining 111F, with internal food temperatures measuring 109F-122F when checked with inspector probe thermometer.
PIC voluntarily discarded out-of-temperature products: Fried chicken x4, chicken tenders x3, tots x8, wedges x2 orders, one each of: pizza stick, egg roll, corn dog, ham/egg/cheese croissant, hamburger, spicy chicken sandwich, ham biscuit, and one order each of: onion rigs, mozzarella sticks, jalapeno poppers, and mini tacos. |
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Priority (P) |
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| 33 Thermometers provided and accurate |
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| 33 0080-04-09-.04(2)(d)9 Temperature Measuring Devices shall be located in hot and cold holding units; easily readable |
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No thermometer located in prep cooler to monitor temperature. |
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Priority Foundation (PF) |
0 |
| 44,45 Utensils and equipment |
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0 |
| 44,45 44 Food and Non-food contact surfaces, cleanable, designed, constructed, and used |
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| 44,45 0080-04-09-.04(1)(a) Food contact equipment surfaces shall be safe, durable, corrosion-resistant, nonabsorbent, smooth, and easily cleanable |
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Observed black encrusted matter flaking on sides of cooking sheets in kitchen area. |
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Priority (P) |
0 |
| 44,45 45 Warewashing facilities installed, maintained, and used; test strips |
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| 44,45 0080-04-09-.04(3)(b)4 Test Kits to measure concentration of sanitizing solutions. |
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Chlorine test strips observed with expiration date of Jul 1 2023. |
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Priority Foundation (PF) |
0 |