| 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 |
Several food items from the retail hot case were tempt below 135F with state calibrated thermometer.
-8 Pizza slices (110F)
-7 Chicken Wings (116F)
-8 Chicken Sandwiches (118-123F) |
Items were voluntarily discarded. |
Priority (P) |
0 |
| 19,20 20 Cold holding temperature |
in |
Several items found in the retail reach in cooler were tempted above 41F with a state calibrated thermometer.
-Cobb Salads (57F)
-Ham and Cheese Sandwiches (53F)
-Turkey Sandwiches (52F) |
It was determined that items were prepared 1 hour before the start of the inspection, so items were allowed to be cooled down and kept. |
|
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 |
Several Items |
|
Priority (P) |
0 |
| 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-.03(5)(a)5 Cooling Methods (shallow pans, smaller portions, rapid cooling equipment, stirring, ice bath, ice as ingredient) |
out |
When discussing cooling procedure, the cook stated that in house prepared items were placed directly into the retail display case after preparation. |
Discussed proper cooling procedures with the cook. |
Priority Foundation (PF) |
0 |
| 33 Thermometers provided and accurate |
in |
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0 |
| 33 0080-04-09-.04(2)(d)9 Temperature Measuring Devices shall be located in hot and cold holding units; easily readable |
out |
There was no thermometer available in the retail hot case. |
|
Priority Foundation (PF) |
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 heavy scorning on the prep table cutting board. |
|
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 black build up on the walk in cooler shelving.
***Observed dust build up on the dish rack. |
|
Core (C) |
1 |