| 19,20 safe temperature holding |
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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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The following items were observed to be held above 41 F in the produce cooler. All temperatures were verified with TDA digital probe thermometer. Garden Salad 51.7 F, Shredded Lettuce 49.7 F, Chef Salad 59.3F, Chicken Caesar Salad 60.2 F, Guacamole 49.6 F, Ham & Cheddar sandwich 60.8 F, and Turkey & Cheese sandwich 56.1 F. About 50 packages in total. |
All listed items were pulled for credit during inspection. |
Priority (P) |
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| 30,31 Food temp controls |
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| 30,31 30 Proper cooling methods, adequate equipment for temperature control |
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| 30,31 0080-04-09-.03(5)(a)1 Stored frozen foods shall be maintained frozen |
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One section of retail freezer doors observed to not be functioning properly with an internal temperature of 36.6 F verified with TDA infrared scan gun. The thermometer inside the freezer observed to be 38 F. The following items were observed to be stored in freezer and were not hard frozen. 24 (1.5 quarts) containers of Ice Cream, 2 (1 gallon) containers of Ice Cream, and about 2 cases of Novelty Treats. |
Listed food items were discarded during inspection. |
Core (C) |
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| 33 Thermometers provided and accurate |
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| 33 0080-04-09-.04(2)(d)9 Temperature Measuring Devices shall be located in hot and cold holding units; easily readable |
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No thermometer observed in backstock cooler. |
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Priority Foundation (PF) |
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| 46 Non-food contact surfaces clean |
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| 46 0080-04-09-.04(6)(a)1(iii) Non-food contact surfaces shall be kept free of an accumulation of dust, dirt, food residue, and other debris. |
out |
Old dried spillage observed in bottom of backstock cooler. |
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Core (C) |
0 |