| 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 |
kitchen- bag of sliced bologna on prep table at time no one doing prep at this table and not working in kitchen area all up front serving customers- probed bologna with state certified thermometer 55 degrees. PIC discarded at time of noting. Discussed dividing bologna up in bags with amount used daily so they are not leaving sliced bologna not to be cooked that day out to take a chance of getting out of temperature. |
|
Priority (P) |
0 |
| 35,36 Pests & contamination |
in |
|
|
|
0 |
| 35,36 35 Insects, rodents, and animals not present |
in |
|
|
|
0 |
| 35,36 0080-04-09-.06(2)(b)5 Outer Openings - Protected |
out |
air gap at exterior wall behind upright chest freezers were wall meets floor. Daylight coming through area and pen can go to outside of area. |
|
Core (C) |
1 |
| 51,52 Facilities |
in |
|
|
|
0 |
| 51,52 52 Physical facilities installed, maintained, clean |
in |
|
|
|
0 |
| 51,52 0080-04-09-.06(2)(a) Floors, walls and ceilings - Designed, constructed, and installed smooth and easily cleanable |
out |
kitchen- door and door frame behind raw chicken prep station no longer durable/easy cleanable due to wood damaged stained at this area. |
|
Core (C) |
1 |
| 51,52 0080-04-09-.06(5)(b) Physical facilities shall be cleaned as often as necessary |
out |
walk in cooler- trash/dry spillage on floor under back storage rack. Trash/spillage on floor at storage/ice machine area. |
|
Core (C) |
1 |