| 19,20 safe temperature holding |
in |
|
|
|
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 |
Chicken sandwiches were tempted between 114-121F with a state calibrated thermometer.
Cheese burgers were tempted between 109-111F with state calibrated thermometer. |
Items were discarded. |
Priority (P) |
0 |
| 19,20 20 Cold holding temperature |
in |
|
|
|
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 |
Items in the retail condiment cooler were found not being kept at 41F or below. Onion slices were tempted at 69F, tomato slices were tempted at 72F, and cuts of lettuce were tempt at 71F with state calibrated thermometer. |
Items were discarded. |
Priority (P) |
1 |
| 46 Non-food contact surfaces clean |
in |
|
|
|
0 |
| 46 0080-04-09-.04(6)(a)1(iii) Non-food contact surfaces shall be kept free of an accumulation of dust, dirt, food residue, and other debris. |
out |
Observed black build around a metal bracket on the ice maker. |
|
Core (C) |
2 |