| 14 Food contact surfaces; clean and sanitized |
in |
|
|
|
0 |
| 14 0080-04-09-.04(6)(b)1 Food contact cleaning frequency; 4 hours at ambient temperature |
out |
No system to know when the deli slicer was put in to service and when to break down and sanitize the deli slicer was in place. |
|
Priority (P) |
0 |
| 19,20 safe temperature holding |
in |
|
|
|
0 |
| 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 |
The open cold holding case containing wings, tenders, and wraps, was scanned with and infrared thermometer at 58 degrees. Buffalo tenders in this case were probed with a state issued calibrated thermometer at 59 degrees, Two different wraps were probed with a state issued calibrated thermometer at 57 and 56 degrees. Hot wings were probed with a state issued calibrated thermometer at 58 degrees. |
The cook voluntarily discarded all out of temperature items from this case. |
Priority (P) |
0 |
| 24,25 Chemical hazards |
in |
|
|
|
0 |
| 24,25 25 Chemicals identified, stored, and used |
in |
|
|
|
0 |
| 24,25 0080-04-09-.07(2)(a) Chemicals shall be stored separate from food, utensils, equipment, and single service items |
out |
2 bottles of Windex were observed stored next to a container of single use utensils. |
|
Priority Foundation (PF) |
0 |
| 32 Approved thawing methods |
not observed |
|
|
|
0 |
| 32 0080-04-09-.03(5)(a)3 Thawing shall be performed in a refrigerator (under 41F) or submerged in cold running water. |
out |
|
|
Core (C) |
0 |
| 42,43 Single service & gloves |
in |
|
|
|
0 |
| 42,43 42 Single-service articles stored and used |
in |
|
|
|
0 |
| 42,43 0080-04-09-.04(9)(c)1 Single-service articles protected from contamination |
out |
6 stacks of single service plastic food service clamshell containers were observed not inverted or covered to protect from contamination under the kitchen prep table. |
|
Core (C) |
0 |