| 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 |
Sausage biscuit observed to be at 121 at time of inspection, should be at 135 or higher. |
Biscuits removed during the inspection. Temperature increase adjustment made to the hot hold unit. |
Priority (P) |
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)(b) Physical facilities shall be cleaned as often as necessary |
out |
Grease build up observed on the floor at time of inspection between the fryer and the stove, not properly cleaned. |
|
Core (C) |
0 |