| 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 |
There were cut vegetables in the kitchen that were observed at a temperature above 41 degrees (pumpkin and tomatoes-probed with the state calibrated thermometer and discussed with the PIC). |
The PIC disposed of the items. |
Priority (P) |
1 |
| 32 Approved thawing methods |
in |
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0 |
| 32 0080-04-09-.03(5)(a)3 Thawing shall be performed in a refrigerator (under 41F) or submerged in cold running water. |
out |
Chicken was observed sitting in standing water at a temperature of 24 degrees (discussed with PIC). |
The employee cleaned the chicken to store it in the freezer. |
Core (C) |
2 |
| 40,41 Utensils |
in |
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0 |
| 40,41 40 In use utensils properly stored |
in |
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0 |
| 40,41 0080-04-09-.03(3)(d)2 In use utensils for food preparation or dispensing shall be stored properly; handle above food, or in running water, and protected. |
out |
A meat scraper was observed between the three compartment sink and wall. |
|
Core (C) |
1 |
| 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 |
The silver cold holding cooler in the kitchen area was observed at a temperature of 51 degrees (should be 41 degrees or below). |
|
Core (C) |
0 |
| 51,52 0080-04-09-.06(5)(b) Physical facilities shall be cleaned as often as necessary |
out |
1) The floor in the kitchen area was unclean (spillage, water, food debris). 2) Black matter was observed on the wall behind the three-compartment sink. 3) There was some buildup on the side of fryer equipment. |
|
Core (C) |
1 |