| 19,20 safe temperature holding |
in |
|
|
|
0 |
| 19,20 19 Hot holding temperature |
in |
|
|
|
0 |
| 19,20 0080-04-09-.03(5)(a)6(i)(I) Hot holding at 135F or above for Time/temperature control for safety foods |
out |
Potato wedges and pizza slices internally checked with a TDA probe thermometer were observed to be between 117*F and 128*F. Out of the safe temperature range of 135*F and above. |
Employee discarded product during inspection. |
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)8 Date Marking; Discard food after 7 days at 41F |
out |
Food container of smoked bologna stored in the Walk in Cooler was observed to have a production date of 7/17/24 and a discard date of 7/23/24. |
Employee discarded product during inspection. |
Priority (P) |
0 |
| 35,36 Pests & contamination |
in |
|
|
|
0 |
| 35,36 35 Insects, rodents, and animals not present |
in |
|
|
|
0 |
| 35,36 0080-04-09-.06(5)(k) Controlling Pests including evidence of pests and eliminating their presence. |
out |
Observed rodent droppings in the back kitchen storage area along the wall and on the bottom shelves along the left side of the storage area. Observed rodent droppings in the back storage area of the ice cream shop. |
|
Priority Foundation (PF) |
0 |