| 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 |
Cheddar rounds in the hot hold unit observed to be 110 degrees at time of inspection, Hot holding at 135F or above for Time/temperature control for safety foods. |
The unit temperature setting was observed to be set at 115 degrees, discussed hot hold requirements and the thermostat was reset to 140 degrees during the inspection. |
Priority (P) |
0 |
| 21,22 Date & Time for food safety |
in |
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0 |
| 21,22 21 Date Marking and Disposition |
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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 |
The ham, wieners and bologna were observed to have eight-day date marking at time of inspection, Date Marking; 6 days beyond the day of creation |
Date marking corrected during the inspection to reflect the correct use by date. |
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 observed to be in the refrigerated reach in milk cooler at time of inspection. |
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Priority Foundation (PF) |
0 |
| 33 0080-04-09-.04(3)(b)2 Probe thermometer shall be readily accessible to check food temperatures |
out |
The probe thermometer could not be located at time of inspection. Probe thermometer shall be readily accessible to check food temperatures. |
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Priority Foundation (PF) |
0 |