| 16,17,18 cooking, reheating, cooling |
in |
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0 |
| 16,17,18 16 Cooking time and temperature |
in |
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0 |
| 16,17,18 0080-04-09-.03(4)(a) Raw Animal Foods cooked to the required time and temperature |
out |
Freshly cooked chicken wings, which are cooked on a pre-set timer, were tempted between 143F-171F with state calibrated thermometer. |
Chicken wings were cooked for an additional minute and inspector verified temperature. |
Priority (P) |
0 |
| 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 |
Chicken wings were tempted between 112-118F with state calibrated thermometer. |
Items were voluntarily discarded. |
Priority (P) |
0 |
| 40,41 Utensils |
in |
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0 |
| 40,41 40 In use utensils properly stored |
in |
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0 |
| 40,41 0080-04-09-.03(3)(d)2 In use utensils for food preparation or dispensing shall be stored properly; handle above food, or in running water, and protected. |
out |
Observed deli knife stored in-between the prep table and butter roller. Knife was moved by employee. |
|
Core (C) |
0 |
| 44,45 Utensils and equipment |
in |
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0 |
| 44,45 44 Food and Non-food contact surfaces, cleanable, designed, constructed, and used |
in |
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0 |
| 44,45 0080-04-09-.04(1)(a) Food contact equipment surfaces shall be safe, durable, corrosion-resistant, nonabsorbent, smooth, and easily cleanable |
out |
Observed sticker residue on wash and dried plastic food containers. |
|
Priority (P) |
1 |
| 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 |
Black build up observed on the rim of the sandwich prep table.
***Observed food debris in the deli pull out drawer gaskets
***Observed old, crusted food debris underneath pizza prep table cutting board.
***Observed black build up on the walk in cooler shelving. |
|
Core (C) |
4 |