| 19,20 safe temperature holding |
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0 |
| 19,20 19 Hot holding temperature |
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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 |
Observed pepperoni pizza in hot held unit with an internal temperature of 106 F and corndogs with an internal temperature of 115 F. All hot held foods must be held at 135 F degrees or higher. |
PIC discarded all food out of temperature at time of inspection. |
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)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 cheddar wurst in stand up cooler date marked 12/11 - 12/22 which is 12 days. Foods open should be date marked at a maximum of 7 days. |
PIC fixed date at time of inspection. |
Priority (P) |
0 |
| 33 Thermometers provided and accurate |
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0 |
| 33 0080-04-09-.04(5)(b)1 Good Repair and Calibration (Thermometers shall be accurate to plus or minus 2F) |
out |
Observed 2 probe thermometers via ice point method and one reading 28 F and one reading 29 F degrees at time of inspection, not properly calibrated. |
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Priority Foundation (PF) |
0 |