| 19,20 safe temperature holding |
in |
|
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|
0 |
| 19,20 20 Cold holding temperature |
in |
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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 |
Observed sandwich deli prep cooler with a surface temperature of 53 F to 55 F degrees. The following internal temperatures were observed: Raw Bacon 52 F, Sliced Tomatoes 51 F, Raw Hamburger meat 52 F, Sliced Deli Ham 53 F, Sliced Roast Beef 52 F, Corn Dogs 51 F, Sliced Cheese 51 F degrees. |
PIC voluntarily discarded all food in the prep cooler out of temperature at time of inspection. |
Priority (P) |
0 |
| 35,36 Pests & contamination |
in |
|
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|
0 |
| 35,36 35 Insects, rodents, and animals not present |
in |
|
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0 |
| 35,36 0080-04-09-.06(5)(k) Controlling Pests including evidence of pests and eliminating their presence. |
out |
Observed rodent droppings in a cabinet underneath the fountain machine at time of inspection. |
|
Priority Foundation (PF) |
0 |
| 44,45 Utensils and equipment |
in |
|
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|
0 |
| 44,45 44 Food and Non-food contact surfaces, cleanable, designed, constructed, and used |
in |
|
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0 |
| 44,45 0080-04-09-.04(1)(a) Food contact equipment surfaces shall be safe, durable, corrosion-resistant, nonabsorbent, smooth, and easily cleanable |
out |
Cutting Board on deli prep cooler is observed to be heavily scored and not easily cleanable at time of inspection. |
|
Priority (P) |
0 |