| 19,20 safe temperature holding |
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0 |
| 19,20 19 Hot holding temperature |
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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 |
The following food items were observed to be held below 135 F. All temperatures were verified with TDA digital probe thermometer. Chicken wing 104.8 F, cajun popcorn chicken 110.8 F, popcorn chicken 112.9 F, chicken tenders 109.2 F. |
All listed food items were discarded during inspection. |
Priority (P) |
0 |
| 21,22 Date & Time for food safety |
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0 |
| 21,22 21 Date Marking and Disposition |
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| 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 |
The following food items were observed without being date marked. Sliced tomato, sliced onion, fully cooked sausage patties, and chopped lettuce. |
PIC correctly back dated listed food items with a date during inspection. |
Priority (P) |
0 |
| 40,41 Utensils |
in |
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0 |
| 40,41 40 In use utensils properly stored |
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0 |
| 40,41 0080-04-09-.03(3)(d)2 In use utensils for food preparation or dispensing shall be stored properly; handle above food, or in running water, and protected. |
out |
Single use cup used as a scoop observed to be stored directly in chicken breading. |
Single use cup was removed from breading during inspection. |
Core (C) |
2 |