| 19,20 safe temperature holding |
in |
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0 |
| 19,20 19 Hot holding temperature |
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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 items on bottom shelf of hot holding unit to have internal temperatures below 135F. At previous inspection, bottom of hot holding unit had missing bulbs. All bulbs in bottom of hot holding unit were smaller than the ones on the top shelf. Top shelf of hot box approximately 151F, and all items had internal temperatures above 135F |
PIC voluntarily discarded all items from bottom shelf of hot holding unit, and continued using top shelf |
Priority (P) |
0 |
| 33 Thermometers provided and accurate |
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0 |
| 33 0080-04-09-.04(2)(d)9 Temperature Measuring Devices shall be located in hot and cold holding units; easily readable |
out |
Observed no thermometers in hot holding unit |
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Priority Foundation (PF) |
1 |
| 33 0080-04-09-.04(3)(b)2 Probe thermometer shall be readily accessible to check food temperatures |
out |
Observed no probe thermometer available in firm |
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Priority Foundation (PF) |
2 |
| 34 Food Properly labeled |
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0 |
| 34 0080-04-09-.03(6)(b)3 Bulk self-dispensed foods labeled |
out |
Observed no labels on ice bagged within firm for retail sale |
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Core (C) |
1 |
| 35,36 Pests & contamination |
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0 |
| 35,36 36 Contamination prevented during food preparation, storage or display |
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0 |
| 35,36 0080-04-09-.03(3)(e) Food shall be stored in a clean location, not exposed to contamination, at least 6 inches above the floor. Food shall not be stored in prohibited areas such as: locker/ch... |
out |
Observed open bags of food product in upright freezers |
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Core (C) |
0 |