| 19,20 safe temperature holding |
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| 19,20 19 Hot holding temperature |
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| 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 |
The following items were observed to be held below 135 F. All temperatures were verified with TDA digital probe thermometer. 1 tray of chicken tenders 110 F- 116 F, 1 tray of popcorn chicken 101 F - 109 F, 4 trays of BBQ chicken legs 98 F - 116, and 2 trays of spicy popcorn chicken 103 F - 114 F. |
Listed items were pulled and reheated to 190 F- 195 F during inspection. |
Priority (P) |
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| 21,22 Date & Time for food safety |
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| 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, ... |
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Single serving coleslaw cups were observed not to be date marked. |
Employee correctly back dated coleslaw during inspection. |
Priority (P) |
0 |
| 51,52 Facilities |
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| 51,52 52 Physical facilities installed, maintained, clean |
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| 51,52 0080-04-09-.06(5)(b) Physical facilities shall be cleaned as often as necessary |
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Floor of walk in cooler under deli food rack observed to be soiled. |
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Core (C) |
0 |