19,20 safe temperature holding |
in |
|
|
|
0 |
19,20 20 Cold holding temperature |
in |
|
|
|
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 |
Observed several sliced deli meats, chicken salads, cut vegetables, and sliced cheeses in cold holding that when the temperatures were taken with inspector's probe thermometer were between 44F and 50F. |
PIC voluntarily discarded all out of temperature products. |
Priority (P) |
0 |
30,31 Food temp controls |
in |
|
|
|
0 |
30,31 30 Proper cooling methods, adequate equipment for temperature control |
in |
|
|
|
0 |
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 |
Observed the deli prep cooler not properly cooling. The cooler was at 48F. |
|
Priority Foundation (PF) |
0 |
33 Thermometers provided and accurate |
in |
|
|
|
0 |
33 0080-04-09-.04(3)(b)2 Probe thermometer shall be readily accessible to check food temperatures |
out |
Observed the deli area did not have a probe thermometer readily available. |
|
Priority Foundation (PF) |
0 |
35,36 Pests & contamination |
in |
|
|
|
0 |
35,36 36 Contamination prevented during food preparation, storage or display |
in |
|
|
|
0 |
35,36 0080-04-09-.03(3)(e) Food shall be stored in a clean location, not exposed to contamination, at least 6 inches above the floor. Food shall not be stored in prohibited areas such as: locker/ch... |
out |
Observed several boxes of prepackaged food products and produce stored directly on the floor in the storage area. |
|
Core (C) |
0 |