13 Food separated and protected |
in |
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0 |
13 0080-04-09-.03(3)(b)1(i)(I) Raw animal foods must be kept separate from ready to eat foods at all times |
out |
raw fish over produce and cheese in kitchen cooler |
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Priority (P) |
0 |
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 |
freezer products thawing such as biscuits, breaded beef patties, bag of mashed potatoes, loose bags of tahwed potagtoes in crates, not everything is thawed, just partial cases and loose bags, instructed to dispose of products |
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Priority (P) |
0 |
32 Approved thawing methods |
in |
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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 |
soaking in warm water in warewash |
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Core (C) |
0 |
33 Thermometers provided and accurate |
in |
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0 |
33 0080-04-09-.04(3)(b)2 Probe thermometer shall be readily accessible to check food temperatures |
in |
food thermometer needed to monitor food temps |
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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(2)(b)6 Nonfood-contact surfaces shall be designed and constructed to allow easy cleaning and to facilitate maintenance |
out |
shelves and top of table lined with foil and not easily cleanable |
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Core (C) |
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 |
not correct test strips, need that will measure actual chlorine not free clorine |
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Priority Foundation (PF) |
0 |
50 Toilet facilities; constructed, supplied, cleaned |
in |
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0 |
50 0080-04-09-.06(2)(b)4 Toilet room shall have a self-closing tight fitting door |
out |
self closure off restroom door |
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Core (C) |
0 |