| 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 |
Retail grab and go cooler observed with external temperature of 49F. Internal(probed) temperatures observed between 45F-55F with inspector probe thermometer. Specific temperatures observed in food temperature log. |
PIC voluntarily discarded items not maintained at 41F or below. |
Priority (P) |
0 |
| 21,22 Date & Time for food safety |
in |
|
|
|
0 |
| 21,22 21 Date Marking and Disposition |
in |
|
|
|
0 |
| 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 |
Open package of rope sausage, egg rolls and corn dogs observed in kitchen make unit without a date indicating when the package was originally opened.
**Two opened packages of hot dogs in kitchen walk-in cooler observed without a date indicating when it was originally opened. |
|
Priority (P) |
0 |
| 44,45 Utensils and equipment |
in |
|
|
|
0 |
| 44,45 44 Food and Non-food contact surfaces, cleanable, designed, constructed, and used |
in |
|
|
|
0 |
| 44,45 0080-04-09-.04(2)(b) All multiuse equipment must be cleanable including food contact, CIP, lacking "V" threads, oil filtering, can openers, nonfood contact, shelving, and ventilation hoods |
out |
Excessive ice build-up observed in kitchen reach-in freezer and kitchen walk-in freezer making the surface no longer cleanable. |
|
Priority Foundation (PF) |
0 |