| 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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Noted food items in the hot hold deli case and retail self-serve hot hold case to be below 135 degrees at the time of inspection.
Items Included:
Bone in Fried Chicken @ 124 degrees. (Deli Case)
Chicken Fingers @121 degrees. (Deli Case)
Lasagna @ 120 degrees. (Deli Case)
Cheeseburger @ 110 degrees (Retail Self-Serve Case)
Items were checked with TDA verified thermometer. |
PIC discarded food items at the time of inspection. |
Priority (P) |
0 |
| 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)8 Date Marking; Discard food after 7 days at 41F |
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Observed food items in the prep coolers that were beyond the discard dates.
Items Included:
Mayo Dated 8-9-24 discard 8-15-24.
BBQ Pork Dated 9-13-24 discard 9-27-24.
Weiners Dated 9-14-24 discard 9-27-24. |
PIC discarded food items at the time of inspection and I educated PIC on proper date marking practices. |
Priority (P) |
0 |