| 19,20 safe temperature holding |
in |
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0 |
| 19,20 19 Hot holding temperature |
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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 |
Observed food products in deli hot case not being maintained at 135F or above for hot holding food safety control. Food products probed with a calibrated state thermometer were chicken tenders 121F and fried chicken 117F. |
Per Deli PIC, chicken tenders and fried chicken had only been in hot case for approximately 30-45 minutes. Food products were placed back into fryer and reheated to 165F or above. Chicken tenders were reheated to 183F and fried chicken was reheated to 170F. |
Priority (P) |
3 |
| 21,22 Date & Time for food safety |
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0 |
| 21,22 21 Date Marking and Disposition |
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0 |
| 21,22 0080-04-09-.03(5)(a)8 Date Marking; Discard food after 7 days at 41F |
out |
Observed the following cut produce items with an expired date mark tag and incorrect date marking. Date marking used was 7 days plus creation: 3 containers of apples created 05/20 expired 05/27, 1 small honey dew melon cup created 05/16 expired 05/23, 1 large container of honey dew melon with no date marking, 3 blueberry shortcakes created 05/20 expired 05/27, 2 containers of cut cauliflower created on 05/20 expired 05/27. Today's inspection date is 05/28/24. |
Product was voluntarily discarded during inspection. |
Priority (P) |
0 |
| 42,43 Single service & gloves |
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0 |
| 42,43 42 Single-service articles stored and used |
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0 |
| 42,43 0080-04-09-.04(9)(c)1 Single-service articles protected from contamination |
out |
Observed single service deli trays/lids, located in back storeroom, not stored inverted, protected from contamination. |
Single service deli/trays and lids were stored inverted during inspection. |
Core (C) |
0 |