| 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 |
Observed Tenderloin in hot held unit with an internal temperature of 119 F. Observed chicken biscuit in hot held unit in retail area with a internal temperature of 119 F. Observed a tenderloin biscuit in hot held unit in retail with a internal temperature of 120 F. |
PIC discarded all food out of temperature at time of inspection. |
Priority (P) |
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 a huge grease spill under the fryer and grease all down the side of the fryer at time of inspection, not properly cleaned. |
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Core (C) |
0 |