| 14 Food contact surfaces; clean and sanitized |
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0 |
| 14 0080-04-09-.04(6)(a) Food contact surfaces shall be visually clean. |
out |
Observed vegetable chopper stored clean from previous days use with dried food on blade at time of inspection. |
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Priority Foundation (PF) |
0 |
| 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 sausage patty sitting on top of stove in a container with an internal temperature of 69 F degrees. Food should be held hot 135 F or higher or cold 41 F degrees or below. Observed the following internal temperatures in a hot held unit in deli: sausage & egg biscuit 121 F degrees and Steak biscuit 130 F. The temperature of the hot held unit was set at 130 F degrees. |
All food out of temperature at time of inspection was 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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0 |
| 21,22 0080-04-09-.03(5)(a)8 Date Marking; Discard food after 7 days at 41F |
out |
Observed the following in the walk-in cooler at time of inspection: Cooked ham dated 04/01 and cooked gravy dated 04/03 both pass the 7-day date marking requirement. |
PIC discarded food out of date at time of inspection. |
Priority (P) |
1 |