| 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 numerous items in full service hot case to be held with internal temperatures less than 135F when tested with inspector's calibrated probe thermometer. |
PIC voluntarily discarded items below temperature and rearranged remaining items to better utilize remaining light bulbs and door (see Comments) |
Priority (P) |
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 |
Observed diced green peppers in plastic tub stored on top of items in prep cooler to have internal temperature of 52F when checked with inspectors calibrated probe thermometer. Discussed keeping vulnerable TCS items beneath the chill line in the prep cooler with PIC |
PIC voluntarily discarded diced green peppers, and rearranged the prep cooler to protect TCS items |
Priority (P) |
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 |
Observed no thermometer in full service hot case |
|
Priority Foundation (PF) |
0 |
| 37 Personal Cleanliness |
in |
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0 |
| 37 0080-04-09-.02(4)(c) Food employees shall wear hair restraints such as hats, hair coverings or nets, beard restraints, and clothing that covers body hair while working with exposed food. |
out |
Observed kitchen staff preparing food without hair restraint. |
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Core (C) |
0 |
| 51,52 Facilities |
in |
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0 |
| 51,52 52 Physical facilities installed, maintained, clean |
in |
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0 |
| 51,52 0080-04-09-.06(5)(a) Maintained in good repair |
out |
Observed multiple heat lamp bulbs missing from full service hot case as well as one of two plastic doors for heat retention on top level. |
|
Core (C) |
0 |