| 19,20 safe temperature holding |
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| 19,20 19 Hot holding temperature |
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| 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 |
Ssg/egg/cheese sandwiches and tenderloin/egg/cheese sandwiches probed with calibrated thermometer at 105 - 123, should be 135 or above. |
7 out of temperature sandwiches were removed for disposal during inspection. |
Priority (P) |
0 |
| 19,20 20 Cold holding temperature |
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| 19,20 0080-04-09-.03(5)(a)6(i)(II) Cold holding at 41F or less for Time/temperature control for safety foods |
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Observed cooler in front area not working - open tartar sauce and ranch dressing probed with calibrated thermometer at 63 - 65 F, should be 41 F and below. |
Out of temperature sauce and dressing removed for disposal during inspection. |
Priority (P) |
0 |
| 30,31 Food temp controls |
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| 30,31 30 Proper cooling methods, adequate equipment for temperature control |
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| 30,31 0080-04-09-.04(3)(a)1 Equipment for cooling, heating, cold holding, and hot holding food shall be sufficient in number and capacity to provide safe food temperatures. |
out |
Storage cooler in front area had thermometer showing 61 F, sauce and dressing probed with calibrated thermometer at 63 and 65 F. |
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Priority Foundation (PF) |
0 |