| 16,17,18 cooking, reheating, cooling |
in |
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0 |
| 16,17,18 18 Cooling time and temperature |
in |
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0 |
| 16,17,18 0080-04-09-.03(5)(a)4(ii) Cooling must occur within four hours to 41°F or less from ambient temperature |
out |
Observed employee preparing chicken salad sandwiches and then putting them straight onto the retail floor without performing a cooling step to bring internal temperature below 41 degrees F. Sandwiches were at 50+ degrees F when temperature was taken with inspector's probe thermometer. |
PIC voluntarily removed chicken salad sandwiches from retail case to cool them properly. |
Priority (P) |
0 |
| 19,20 safe temperature holding |
in |
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0 |
| 19,20 20 Cold holding temperature |
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0 |
| 19,20 0080-04-09-.03(5)(a)6(i)(II) Cold holding at 41F or less for Time/temperature control for safety foods |
out |
Observed multiple sandwiches and wraps in grab and go cooler that were held above 41 degrees F when temperature was taken with inspector's probe thermometer. |
All items were prepared less than 2 hours prior to inspection. PIC voluntarily moved all sandwiches and wraps to cooler to bring temperature below 41 degrees F. |
Priority (P) |
2 |
| 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)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 |
Observed multiple cases of thawed commercially processed items (taquitos, corn dogs, hot dogs) that did not have a date mark. |
PIC voluntarily discarded all items that did not have a date mark |
Priority (P) |
0 |
| 21,22 0080-04-09-.03(5)(a)8 Date Marking; Discard food after 7 days at 41F |
out |
Observed multiple containers of cooked chicken, deli meat, and roller grill items with expired date marks. |
PIC voluntarily discarded all items that had an expired date mark. |
Priority (P) |
0 |