| 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 |
Scramble eggs 111F, sausage patties 131F probed with a calibrated thermometer. |
|
Priority (P) |
2 |
| 44,45 Utensils and equipment |
in |
|
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|
0 |
| 44,45 45 Warewashing facilities installed, maintained, and used; test strips |
in |
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0 |
| 44,45 0080-04-09-.04(3)(b)4 Test Kits to measure concentration of sanitizing solutions. |
out |
No test kits for chlorine to measure concentration of sanitizing solutions were observed at the firm. |
|
Priority Foundation (PF) |
5 |
| 50 Toilet facilities; constructed, supplied, cleaned |
in |
|
|
|
0 |
| 50 0080-04-09-.05(5)(a)7 A toilet room used by females shall be provided with a covered receptacle for sanitary napkins. |
out |
Ladies restroom had no lid on trash can. |
|
Core (C) |
3 |
| 50 0080-04-09-.06(2)(b)4 Toilet room shall have a self-closing tight fitting door |
out |
No self-closing door on restrooms. |
|
Core (C) |
1 |