| 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 |
Pizza Warmer- Using a state issued and inspected thermomiter, two packages for cooked chicken wings were found to be at 107 and 119 degrees. PIC discarded all out of temperature product. |
|
Priority (P) |
0 |
| 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 |
Sandwich cooler- ranch dressing was repackaged into souffle cups without any date marking. |
|
Priority (P) |
0 |
| 24,25 Chemical hazards |
in |
|
|
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0 |
| 24,25 25 Chemicals identified, stored, and used |
in |
|
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0 |
| 24,25 0080-04-09-.07(1) Chemicals shall have identifying Information |
out |
A blue liquid was in a spray bottle without any label next to a pack of single use straws wrapped in paper. |
|
Priority Foundation (PF) |
0 |
| 46 Non-food contact surfaces clean |
in |
|
|
|
0 |
| 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 |
Walk-in Cooler- excessive dust and organic build up on walls, pipes, fan guards, and ceiling of walk-in coolers. |
|
Core (C) |
2 |
| 53 Ventilation, lighting, and designated areas used |
in |
|
|
|
0 |
| 53 0080-04-09-.06(4)(c) Designated area for personal items shall be located so that food and equipment are protected from contamination; personal belongings properly stored |
out |
Sandwich Cooler- Employee was storing an open yogurt on the shelf without a lid for person use. |
|
Core (C) |
0 |