| 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 |
Pint and gallon milk in cold holding unit were observed to have internal temperature of 44-45 degrees F. |
Person in charge moved milks to walk in cold holding unit with ambient temperature of 39.8 degrees F. |
Priority (P) |
1 |
| 21,22 Date & Time for food safety |
in |
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0 |
| 21,22 21 Date Marking and Disposition |
in |
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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 |
Sliced tomatoes, deli meats (turkey and salami) and chili did not have a preparation/open date or a discard/expiration date. |
According to the person in charge sliced tomatoes and deli meats were open on 12 July 2024 when the facility made deli meat sandwiches. These foods had date mark placed in accordance with the deli meat sandwiches production date. Chili was voluntary discarded by the facility since open/preparation date was unknown. |
Priority (P) |
1 |
| 35,36 Pests & contamination |
in |
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0 |
| 35,36 36 Contamination prevented during food preparation, storage or display |
in |
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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 |
Package foods along the hallway in the back storage/preparation area were observed to be stored directly on the floor. |
|
Core (C) |
0 |