| 19,20 safe temperature holding |
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| 19,20 20 Cold holding temperature |
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| 19,20 0080-04-09-.03(5)(a)6(i)(II) Cold holding at 41F or less for Time/temperature control for safety foods |
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Observed sliced tomatoes, onions and diced green peppers in Subway reach in prep cooler with an internal temperature of 52 F at time of inspection. |
PIC discarded all food out of temperature in reach in cooler at time of innpsection. |
Priority (P) |
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| 30,31 Food temp controls |
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| 30,31 30 Proper cooling methods, adequate equipment for temperature control |
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| 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. |
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Subway reach in prep cooler reading 54 F degrees on the thermometer stored inside and 52 F degrees on my thermo gun. The veggies stored inside the cooler had an internal temperature of 52 F also. |
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Priority Foundation (PF) |
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| 46 Non-food contact surfaces clean |
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| 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 green substance on the back of the nozzle panel on the soda machine in the retail area a time of inspection, not properly cleaned and sanitized. |
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Core (C) |
0 |