| 16,17,18 cooking, reheating, cooling |
in |
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0 |
| 16,17,18 18 Cooling time and temperature |
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| 16,17,18 0080-04-09-.03(5)(a)4(ii) Cooling must occur within four hours to 41°F or less from ambient temperature |
out |
BLT sandwiches stored in the retail reach in cooler were tempted between 48-57F with state calibrated thermometer. Manager stated that the sandwiches were cooked and hot held for the morning rush and then moved to the retail reach in cooler for cold holding. |
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Priority (P) |
0 |
| 19,20 safe temperature holding |
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| 19,20 19 Hot holding temperature |
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| 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 |
In the retail hot box, rotisserie chicken was tempted at 113F with state calibrated thermometer.
***In the deli hot bar, fried steak was tempted at 113F-124F with state calibrated thermometer. |
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Priority (P) |
1 |
| 44,45 Utensils and equipment |
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0 |
| 44,45 44 Food and Non-food contact surfaces, cleanable, designed, constructed, and used |
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| 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 |
The wall around the deli hot bar is in poor repair, observed with peeling surface materials and exposed insulation. |
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Core (C) |
0 |