| 19,20 safe temperature holding |
in |
|
|
|
0 |
| 19,20 19 Hot holding temperature |
in |
|
|
|
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 |
Breaded chicken tenders in warmer probed with state certified thermometer only reaching 105 should be be 135 or higher. |
Voluntarily discarded chicken at time of noting, |
Priority (P) |
0 |
| 24,25 Chemical hazards |
in |
|
|
|
0 |
| 24,25 25 Chemicals identified, stored, and used |
in |
|
|
|
0 |
| 24,25 0080-04-09-.07(2)(d)1 Sanitizers level over manufacture's suggested use |
out |
Sanitizer system dispensing to much santizer when tested with test strips provided and inspector test strips reading at 400 ppm. Should be 200 ppm. |
Until can get dispenser corrected will add water and test when 200 ppm then use as sanitizer. |
Priority (P) |
0 |
| 33 Thermometers provided and accurate |
in |
|
|
|
0 |
| 33 0080-04-09-.04(2)(d)9 Temperature Measuring Devices shall be located in hot and cold holding units; easily readable |
out |
No thermometer in warmer to monitor temps of warmer. |
install thermometer in warmer to monitor temperature of warmer. |
Priority Foundation (PF) |
0 |
| 33 0080-04-09-.04(3)(b)2 Probe thermometer shall be readily accessible to check food temperatures |
out |
No thermometer provided for employees to monitor temperatures of foods when preparing. |
Have probe thermometer for employees to monitor temperatures. |
Priority Foundation (PF) |
0 |
| 40,41 Utensils |
not observed |
|
|
|
0 |
| 40,41 41 Utensils, equipment, and linens; stored, dried, and handled |
in |
|
|
|
0 |
| 40,41 0080-04-09-.04(9)(d)1 Cleaned and sanitized utensils are handled, displayed, or dispensed to protect from contamination of food |
out |
clean pans not stored inverted on shelves in ktichen area. |
|
Core (C) |
0 |
| 46 Non-food contact surfaces clean |
in |
|
|
|
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 |
Vents over grill need cleaning. |
|
Core (C) |
0 |
| 51,52 Facilities |
in |
|
|
|
0 |
| 51,52 52 Physical facilities installed, maintained, clean |
in |
|
|
|
0 |
| 51,52 0080-04-09-.06(5)(a) Maintained in good repair |
out |
Ceiling tiles need repair damaged/puffed in prep areas. |
|
Core (C) |
0 |