| 19,20 safe temperature holding |
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0 |
| 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 |
Numerous items throughout the hot holding table and roller grill observed not maintaining items at 135F or above. PIC stated that items are held by time but did not have a means to track time. PIC stated that they normally used at tablet but the tablet has been broken for approximately one week. Intern (probed) temperatures of numerous items throughout hot holding areas observed between 96F-128F with inspector probe thermometer. |
PIC voluntarily discarded of all items not maintained at 135F or above. |
Priority (P) |
0 |
| 21,22 Date & Time for food safety |
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| 21,22 21 Date Marking and Disposition |
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| 21,22 0080-04-09-.03(5)(a)7 Date Marking; 6 days beyond the day of creation; exceptions are commercially made deli salads, hard cheeses, semi-soft cheeses, cultured dairy products, preserved fish, ... |
out |
Scrambled egg burrito mix observed in kitchen reach-in cooler without a date indicating when it was originally opened.
**Diced Tomatoes observed in retail condiment cooler and kitchen make unit without a date indicating when it was originally opened. White organic matter observed on top of diced tomatoes in both areas. |
PIC voluntarily discarded tomatoes with white organic matter. |
Priority (P) |
0 |
| 37 Personal Cleanliness |
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| 37 0080-04-09-.02(3)(g) Food employees shall not wear jewelry on their arms and hands while preparing food; except plain band; including medical information jewelry |
out |
Kitchen employees observed in active food prep with bracelets/watches on wrists. |
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Core (C) |
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| 37 0080-04-09-.02(4)(c) Food employees shall wear hair restraints such as hats, hair coverings or nets, beard restraints, and clothing that covers body hair while working with exposed food. |
out |
Kitchen employees observed in active food prep with hair uncovered. |
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Core (C) |
0 |