| 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 |
Observed the following with internal temperatures in the deli prep cooler at time of inpsection: Tuna salad 51 F, Hot dogs 51 F, Pimento Cheese 52 F, Ground Hamburger Meat 51 F. Cold foods should be held at 41 F degrees and below. |
PIC discarded at time of inpsection. |
Priority (P) |
1 |
| 30,31 Food temp controls |
in |
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0 |
| 30,31 30 Proper cooling methods, adequate equipment for temperature control |
in |
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0 |
| 30,31 0080-04-09-.04(3)(a)1 Equipment for cooling, heating, cold holding, and hot holding food shall be sufficient in number and capacity to provide safe food temperatures. |
out |
Observed deli prep cooler with a internal temperature with thermo gun of 46 F to 55 F degrees at time of inpsection. |
|
Priority Foundation (PF) |
0 |
| 46 Non-food contact surfaces clean |
in |
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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 excessive food and crumbs on pizza oven drawers and the wire grates. Pizza pans are used for pizza so this is a non-food contact surface. |
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Core (C) |
0 |
| 51,52 Facilities |
in |
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0 |
| 51,52 52 Physical facilities installed, maintained, clean |
in |
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0 |
| 51,52 0080-04-09-.06(5)(b) Physical facilities shall be cleaned as often as necessary |
out |
Observed hood with excessive grease on it, not properly cleaned at time of inspection. |
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Core (C) |
1 |
| 53 Ventilation, lighting, and designated areas used |
in |
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0 |
| 53 0080-04-09-.06(2)(b)1 Light bulbs shall be shielded or shatter-resistant over food preparation or storage. |
out |
Observed light bulbs in the kitchen with no shield on them at time of inpsection. |
|
Core (C) |
0 |