| 19,20 safe temperature holding |
in |
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0 |
| 19,20 20 Cold holding temperature |
in |
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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 |
Roast beef, sliced tomatoes, bologna, chopped lettuce and sliced turkey deli meats in plastic containers at the makeshift were observed to have internal 44 degrees F. |
Foods referenced in the violations were placed in the freezer for rapid cooling covered and protected. |
Priority (P) |
1 |
| 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 |
Sausage and cooked scramble eggs were observed to be in the cooling process, and being stored in the walk in cold holding unit with a tight fitting lid. |
Person in charge removed tight fitting lid and placed deli wrap over foods for rapid cooling. |
Priority Foundation (PF) |
0 |
| 38,39 wiping cloth & washing produce |
in |
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0 |
| 38,39 38 Wiping cloths properly used and stored |
in |
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0 |
| 38,39 0080-04-09-.03(3)(d)4 Wiping cloths shall be maintained dry or held in sanitizer; free of debris; wiping cloth storage containers are stored off the floor |
out |
Wet wiping clothes were observed to be stored on the three compartment sink basin and the cutting board in the food service area. |
|
Core (C) |
2 |
| 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(2)(b)6 Nonfood-contact surfaces shall be designed and constructed to allow easy cleaning and to facilitate maintenance |
out |
Metal shelves in the makeshift unit were observed to have excessive peeling of the white plastic coating. |
|
Core (C) |
0 |