| 19,20 safe temperature holding |
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0 |
| 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 |
Deli meat (turkey, cheese and sliced tomatoes) in the hot holding unit were observed to have internal temperature of 127.3 to 131.5 degrees F. |
Person in charge voluntary discarded these foods referenced in the violation in the trash during the routine inspection. |
Priority (P) |
0 |
| 19,20 20 Cold holding temperature |
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| 19,20 0080-04-09-.03(5)(a)6(i)(II) Cold holding at 41F or less for Time/temperature control for safety foods |
out |
On arrival to the facility commercially prepared deli meat sandwiches, open faced, with sliced deli turkey meat, sliced cheese and sliced tomato, were observed to be stored at ambient temperature on a speed rack across from the pizza oven. The internal temperature of these open-faced deli meat sandwiches being stored on the speed rack tray were 57.1 to 59.2 degrees F. According to the Person in Charge, the facility removes these open faced TCS deli meat sandwiches from cold holding, adds sliced tomatoes and places on the speed rack for staging prior to reheating for hot holding. |
Person in charge voluntary removed and discarded these foods referenced in the violation during the routine inspection. |
Priority (P) |
0 |
| 46 Non-food contact surfaces clean |
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| 46 0080-04-09-.04(6)(a)1(iii) Non-food contact surfaces shall be kept free of an accumulation of dust, dirt, food residue, and other debris. |
out |
Excessive amount of dried food residues and build up were observe on standing mixers in the bakery department. |
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Core (C) |
1 |