| 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 |
Various foods in warmer probed with calibrated thermometer and found out of temperature: chicken tenders 116 - 122 F; Hawaiian pizza 125 F; steak sandwich - 106 F; chicken subs 110 - 116 F; and potato wedges 108 - 111 F. |
Out of temperature items removed for disposal during inspection. |
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 |
Three containers of ranch dressing stored behind warmer probed with calibrated thermometer at 66 - 70 F, should be maintained at 41 or below. |
Out of temperature ranch dressing disposed of during inspection. |
Priority (P) |
0 |
| 35,36 Pests & contamination |
in |
|
|
|
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 cabinet below coffee and fountain machine. |
|
Priority Foundation (PF) |
0 |