| 19,20 safe temperature holding |
in |
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0 |
| 19,20 19 Hot holding temperature |
in |
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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 |
**Observed a variety of food items in the retail hot case to be out of the temperature safe zone for hot holding with no written times available. Internal temperatures were checked with calibrated probe thermometer and registered 109F to 112F for chicken tenders and 118F for sausage patties |
Items removed from the hot case during inspection |
Priority (P) |
0 |
| 33 Thermometers provided and accurate |
in |
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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 |
**Observed the firm's digital probe thermometer to be stuck at 39F after calibration with ice and water. |
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Priority Foundation (PF) |
0 |
| 44,45 Utensils and equipment |
in |
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0 |
| 44,45 45 Warewashing facilities installed, maintained, and used; test strips |
in |
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0 |
| 44,45 0080-04-09-.04(3)(b)4 Test Kits to measure concentration of sanitizing solutions. |
out |
The firm currently uses a Quat and Chlorine sanitizer. Test kits for the chlorine sanitizer were not available during today's inspection |
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Priority Foundation (PF) |
0 |
| 46 Non-food contact surfaces clean |
in |
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0 |
| 46 0080-04-09-.04(6)(a)1(iii) Non-food contact surfaces shall be kept free of an accumulation of dust, dirt, food residue, and other debris. |
out |
**Observed build-up of organic matter on the wooden boards used to hold food on the speed rack stored in the walk-in cooler.
**Observed build-up of grease on the floor behind the three compartment sink |
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Core (C) |
0 |