| 04,05 Hygiene |
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| 04,05 4 Eating, Drinking, or Using Tobacco |
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| 04,05 0080-04-09-.02(4)(a) Employees shall eat, drink, or use any form of tobacco only in designated areas |
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Observed employee drink sitting on food prep table at time of inspection. |
Employee removed at time of inspection. |
Priority (P) |
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| 19,20 safe temperature holding |
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| 19,20 19 Hot holding temperature |
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| 19,20 0080-04-09-.03(5)(a)6(i)(I) Hot holding at 135F or above for Time/temperature control for safety foods |
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Observed the following temperatures of pizza in the hot held unit: Cheese Pizza: 122 F, BBQ Pizza 119 F, Supreme Pizza 126 F, Pepperoni 119 F. All hot held foods should be held at 135 F degrees or higher unless under time as a public health control. |
PIC discarded all pizza out of temperature at time of inspection. |
Priority (P) |
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| 19,20 20 Cold holding temperature |
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| 19,20 0080-04-09-.03(5)(a)6(i)(II) Cold holding at 41F or less for Time/temperature control for safety foods |
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Observed fully cooked eggs stored in the deli prep reach in cooler with an internal temperature of 48 F degrees at time of inspection. All cold holding foods should be held at 41 F degrees and below. |
PIC voluntarily discarded at time of inspection. |
Priority (P) |
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| 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)8 Date Marking; Discard food after 7 days at 41F |
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Observed hot dogs in deli prep reach cooler dated 07/22/24 10:16 am and discard 07/29/24 10:16 am. I arrived at the store at 1:28 pm to do the inspection and they were still in the cooler. |
PIC discarded at time of inpsection. |
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| 53 Ventilation, lighting, and designated areas used |
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| 53 0080-04-09-.06(4)(c) Designated area for personal items shall be located so that food and equipment are protected from contamination; personal belongings properly stored |
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Observed a backpack laying on a food prep table. |
Employee removed at time of inspection. |
Core (C) |
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