| 19,20 safe temperature holding |
in |
|
|
|
0 |
| 19,20 20 Cold holding temperature |
in |
|
|
|
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 |
** Raw shell eggs 59F
** Puck 56F. |
PIC voluntarily discarded during inspection. |
Priority (P) |
0 |
| 35,36 Pests & contamination |
in |
|
|
|
0 |
| 35,36 36 Contamination prevented during food preparation, storage or display |
in |
|
|
|
0 |
| 35,36 0080-04-09-.03(3)(c)2 Storage or display of packaged food in contact with water or ice |
out |
** Observed Water leaking from the condinser in the back meat WIC, water was dripping on the chicken wings boxes.
** Ice build up observed on food cases in the back WIC. |
|
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 observed with water damaged above the seafood area. ** Damaged flooring tiles observed in the seafood area, back unused kitchen area, and meat cutting area. ** Hole observed on the wale behind the ice machine in the seafood area, and in the back unused kitchen. |
|
Core (C) |
2 |