| 19,20 safe temperature holding |
in |
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|
0 |
| 19,20 20 Cold holding temperature |
in |
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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 |
Observed food products not being maintained at 41F or below for cold holding food safety control. Food products probed with a calibrated state thermometer: Deli ham 49F, sliced bologna 48F, sliced chicken 52F, honey turkey 54F, shredded cheese 53F, American cheese 52F, Ranch sauce 53F, Mayo 59F. |
Food products were voluntarily discarded during inspection. |
Priority (P) |
2 |
| 30,31 Food temp controls |
in |
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|
0 |
| 30,31 30 Proper cooling methods, adequate equipment for temperature control |
in |
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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 deli prep table not working sufficiently to provide safe cold holding temperatures of 41F or below for food safety control. Thermostat read 50F. Food products in cooler were probed with a calibrated state thermometer at 49F-54F. A complete list of food and temperatures can be found in the inspection summary. |
|
Priority Foundation (PF) |
0 |
| 42,43 Single service & gloves |
in |
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|
0 |
| 42,43 42 Single-service articles stored and used |
in |
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0 |
| 42,43 0080-04-09-.04(9)(c)1 Single-service articles protected from contamination |
out |
Observed single service lunch containers, located by steam table, not stored inverted, protected from contamination. |
Containers were stored inverted during inspection. |
Core (C) |
0 |