| 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 |
Ham and egg biscuit probed with calibrated thermometer at 125 F, should be 135 or above. |
Out of temperature biscuit removed for disposal. |
Priority (P) |
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 |
Various items in pizza prep table probed with calibrated thermometer and found out of temperature - 47 - 53. |
Out of temperature pizza toppings removed for disposal. |
Priority (P) |
1 |
| 21,22 Date & Time for food safety |
in |
|
|
|
0 |
| 21,22 21 Date Marking and Disposition |
in |
|
|
|
0 |
| 21,22 0080-04-09-.03(5)(a)7 Date Marking; 6 days beyond the day of creation; exceptions are commercially made deli salads, hard cheeses, semi-soft cheeses, cultured dairy products, preserved fish, ... |
out |
Date marking not on all required items. |
|
Priority (P) |
0 |
| 30,31 Food temp controls |
in |
|
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|
0 |
| 30,31 30 Proper cooling methods, adequate equipment for temperature control |
in |
|
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|
0 |
| 30,31 0080-04-09-.04(3)(a)1 Equipment for cooling, heating, cold holding, and hot holding food shall be sufficient in number and capacity to provide safe food temperatures. |
out |
Pizza prep table not working properly, thermometer reads 44, but pizza toppings were probed at 47 - 53. |
|
Priority Foundation (PF) |
0 |
| 51,52 Facilities |
in |
|
|
|
0 |
| 51,52 52 Physical facilities installed, maintained, clean |
in |
|
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|
0 |
| 51,52 0080-04-09-.06(5)(b) Physical facilities shall be cleaned as often as necessary |
out |
Floor soiled in front of fountain area. |
Employee mopped floor during inspection. |
Core (C) |
0 |