| 19,20 safe temperature holding |
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0 |
| 19,20 20 Cold holding temperature |
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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 |
Prepackaged ice cream in the small retail display freezer was observed to have internal temperature of 60 degrees F. Bag Temperature control for safety salads, juices, and salad with deli meats were observed to have internal temperature of 46-50 degrees F. Yogurt, cheeses, deli meats in the retail display cold holding units were observed to have internal temperature of 44-45 degrees F. |
Food referenced in the violations were voluntary discarded by the facility during the 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 |
Ambient temperature of open-air product cold holding unit, retail display units with Temperature control foods, to include the dairy units, cheese and deli meat units was observed to be 46.4 to 50.1 degrees F. |
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Priority Foundation (PF) |
1 |
| 46 Non-food contact surfaces clean |
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0 |
| 46 0080-04-09-.04(6)(a)1(iii) Non-food contact surfaces shall be kept free of an accumulation of dust, dirt, food residue, and other debris. |
out |
Retail display cold holding units doors were observed to have excessive amount of dried food residues and build up. Excessive amount of build up and dried food residues were observed on the bottom of the backstock cold holding unit. |
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Core (C) |
0 |