| 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 food products in deli hot case not being maintained at a temperature of 135F or above for hot holding food safety control. Food products probed with a calibrated state thermometer: chicken tenders 130F, pizza slices 131F, 132F. |
All products were voluntarily discarded during 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 deli food products (tub of BBQ pulled pork), chopped onions, and shredded mozzarella cheese used for pizza) with no date marking. Per discussion with manager, products were opened, filled or cut on Saturday, 01/11/25. These items would have a discard date of 01/17/25. |
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Priority (P) |
0 |