| 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 slacking cooler to have a surface temperature of 59F, no visible thermometer available. I inquired to employee if she had noticed that the cooler seemed warmer than usual, she responded that it had been worked on recently. The following items were temperature tested with state calibrated thermometer: Pretzel dog 53F, Sliced tomatoes 66F, Sliced Chicken 50F, Sliced Beef 51F, Teriyaki Chicken 52F, approximately 6 other prepared sauce containers between 51F-53F. |
Items voluntarily discarded. |
Priority (P) |
0 |
| 21,22 Date & Time for food safety |
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0 |
| 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 |
out |
Various items in lidded pans in walk in cooler with past expiration date: Subkrunch use by 11/24, Mixed cheese use by 12/7, Jalapeno's use by 12/4. |
Items voluntarily discarded. |
Priority (P) |
0 |
| 33 Thermometers provided and accurate |
in |
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0 |
| 33 0080-04-09-.04(2)(d)9 Temperature Measuring Devices shall be located in hot and cold holding units; easily readable |
out |
No thermometer in prep/slacking cooler that was found the be out of temperature. |
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Priority Foundation (PF) |
0 |
| 53 Ventilation, lighting, and designated areas used |
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0 |
| 53 0080-04-09-.06(3)(c) Light Intensity shall be sufficient for cleaning where food is prepared or stored. |
out |
Not enough light in Walk-in Cooler. |
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Core (C) |
0 |