| 16,17,18 cooking, reheating, cooling |
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| 16,17,18 17 Reheating procedures for hot holding |
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| 16,17,18 0080-04-09-.03(4)(c)1 Reheating for Hot Holding- general (165F) |
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Packaged BBQ ribs and chicken in hot holding unit ranging from 50F-90F. Items were placed in hot holding unit during inspection. |
Items were immediately removed and properly reheated. |
Priority (P) |
0 |
| 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)8 Date Marking; Discard food after 7 days at 41F |
out |
Multiple items in back deli reach in cooler behind and beside flat-top that were past marked expiration/discard date. |
Items discarded. |
Priority (P) |
1 |
| 30,31 Food temp controls |
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| 30,31 30 Proper cooling methods, adequate equipment for temperature control |
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| 30,31 0080-04-09-.04(3)(a)1 Equipment for cooling, heating, cold holding, and hot holding food shall be sufficient in number and capacity to provide safe food temperatures. |
out |
One zone in the island cold bar cooler thermometer was reading 49F. Deli worker placed cold items in the are and the temperature began to rise. All other zones were proper temp. |
Items were removed from this zone of the cooler to be monitored before putting any product back in. Work order in. |
Priority Foundation (PF) |
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| 35,36 Pests & contamination |
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| 35,36 36 Contamination prevented during food preparation, storage or display |
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| 35,36 0080-04-09-.03(3)(c)2 Storage or display of packaged food in contact with water or ice |
out |
Multiple items in walk-in freezer in deli area with ice buildup. |
Work order in for issue, PIC stated this is a recurring problem. |
Core (C) |
0 |