| 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 |
The service style cooler was scanned with an infrared surface thermometer at 72 degrees and the self-service portion of this cooler was scanned at 71 degrees. Foods inside this cooler were probed with a state issued and calibrated thermometer. Turkey wrap 74, turkey sandwich 72, chicken salad sandwich 73, pimento cheese sandwich 73. The sandwich/bakery cooler was scanned with and infrared thermometer at 47 degrees. Foods inside this cooler were probed with a state issued and calibrated thermometer. Tuna salad wrap 48, hot wings 45. A hold order was issued for all items in these coolers during the inspection. |
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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 |
1.) Observed 5 packs of deviled eggs in the service style cooler with no date marking. 2.) Observed multiple sandwiches and wraps in the service style cooler with a discard date of 6/30/2024 on them. Date of inspection 6/20/2024. PIC states these sandwiches were made on 6/19/2024. This is a 12 day date marking. Date marking must be written to discard ready to eat items 6 days after the date of creation. The firm was given the TDA handout on date marking. |
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Priority (P) |
0 |
| 32 Approved thawing methods |
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| 32 0080-04-09-.03(5)(a)3 Thawing shall be performed in a refrigerator (under 41F) or submerged in cold running water. |
out |
Chicken was observed thawing in the 3 compartment sink without running water over it. The chicken was probed with a state issued and calibrated thermometer at 40 degrees. The PIC began running cool water over this chicken during the inspection. Thawing must occur under refrigeration or the thawing items must be submerged under cool running water. |
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Core (C) |
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| 35,36 Pests & contamination |
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| 35,36 36 Contamination prevented during food preparation, storage or display |
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| 35,36 0080-04-09-.03(3)(b)1 Preventing packaged and unpackaged food contamination by separation, packaging, and segregation methods |
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Observed 6 grocery bags of chicken in the kitchen freezer and 4 grocery bags of chicken in the walk in cooler with the chicken exposed directly against the grocery bags. |
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Priority (P) |
0 |
| 40,41 Utensils |
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| 40,41 40 In use utensils properly stored |
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| 40,41 0080-04-09-.03(3)(d)2 In use utensils for food preparation or dispensing shall be stored properly; handle above food, or in running water, and protected. |
out |
A set of tongs was observed hanging on a wire rack next to the hot holding table uncovered and not protected from contamination. The cook removed these tongs to the 3 compartment sink to be sanitized. Most of the food service utensils were stored inside the hot holding table maintaining them above 135 degrees. |
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Core (C) |
0 |