| 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 |
cut onions and peppers at pizza topping cooler stored in shallow pans probed with state certified thermometer 49- 50 degrees- Now store in deeper pans like the meat pizza topping so will be closer to cooling unit to stay at 41 or below. |
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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(2)(a) Floors, walls and ceilings - Designed, constructed, and installed smooth and easily cleanable |
out |
kitchen- black/brown organic buildup on wall behind 3 compartment sinks area and other locations in kitchen. |
|
Core (C) |
2 |
| 51,52 0080-04-09-.06(5)(b) Physical facilities shall be cleaned as often as necessary |
out |
Walk in cooler at back storage area- black organic build up on walls and white organic build up on shelves in cooler. |
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Core (C) |
2 |
| 53 Ventilation, lighting, and designated areas used |
in |
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0 |
| 53 0080-04-09-.06(2)(b)2 Ventilation/hood system/filtration installed not to cause contamination |
out |
Vent missing on vent hood over fryer |
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Core (C) |
0 |