| 04,05 Hygiene |
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| 04,05 4 Eating, Drinking, or Using Tobacco |
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| 04,05 0080-04-09-.02(4)(a) Employees shall eat, drink, or use any form of tobacco only in designated areas |
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Observed opened drink sitting on food prep table in deli at time of inspection. |
PIC removed at time of inspection. |
Priority (P) |
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| 19,20 safe temperature holding |
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| 19,20 19 Hot holding temperature |
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| 19,20 0080-04-09-.03(5)(a)6(i)(I) Hot holding at 135F or above for Time/temperature control for safety foods |
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Observed the following internal temperatures in hot holding unit: Sausage Egg biscuit 114 F and sliced pepperoni pizza 115 F. All hot holding foods should be held at a minimum of 135 F degrees. |
PIC discarded all food out of temperature in hot holding unit at time of insepection. |
Priority (P) |
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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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Observed the following internal temperatures of food in the pizza deli cooler: Ground Sausage 69 F, Ground Beef 70, Shredded Cheese 70 F, diced peppers 69 F, and diced onions 69 F. All cold holding foods should be held at a minimum of 41 F degrees or below. |
PIC discarded all food out of temperature at time of inspection. |
Priority (P) |
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| 21,22 Date & Time for food safety |
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| 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, ... |
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Observed opened sliced turkey in the deli prep cooler in the kitchen with no date mark at time of inspection. |
PIC corrected at time of inspection. |
Priority (P) |
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| 21,22 0080-04-09-.03(5)(a)8 Date Marking; Discard food after 7 days at 41F |
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Observed a container of chili in the stand-up cooler in the kitchen date marked 09/06, which is 8 days old today. |
PIC discarded at time of inspection. |
Priority (P) |
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| 33 Thermometers provided and accurate |
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| 33 0080-04-09-.04(5)(b)1 Good Repair and Calibration (Thermometers shall be accurate to plus or minus 2F) |
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Observed food probe thermometer via freeze point method and thermometer was jumping around and would not settle on one temperature it was not working properly at time of inspection. |
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Priority Foundation (PF) |
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