19,20 safe temperature holding |
in |
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0 |
19,20 19 Hot holding temperature |
in |
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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 |
Observed food products on deli hot bar island not being maintained at 135F or above for hot holding food safety control. Foods probed with a calibrated state thermometer; pizza slices 116F, 117F, 126F. |
Food products were voluntarily discarded during inspection. |
Priority (P) |
3 |
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)8 Date Marking; Discard food after 7 days at 41F |
out |
Observed a chub of Hot Souse, in deli meat case with expired date marking. Date mark tag for souse; created 08/13 expired 08/19. Today's inspection date is 08/21. |
Chub of Hot Souse was voluntarily discarded during inspection. |
Priority (P) |
1 |
35,36 Pests & contamination |
in |
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0 |
35,36 35 Insects, rodents, and animals not present |
in |
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0 |
35,36 0080-04-09-.06(2)(b)3 Insect control devices shall not be installed over food preparation, clean equipment, utensil, single service items. |
out |
Observed 3 fly strips in meat department hanging over food preparation areas. 2 fly strips were hanging over meat prep table area; 1 fly strip was hanging in between meat department handwashing sink and deli meat slicer. |
|
Core (C) |
0 |