| 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 |
Observed 4 containers of Pork Carnita soup, 7 containers of Beef Vegetable soup, 3 containers of Mac & Cheese, 2 containers of Rueben casserole, 5 containers of Pasta Salad, a container of Tuna Salad, 5 containers of Pimento Cheese, a container of Kale Salad, and a container of Broccoli Salad stored in the Retail reach in Cooler to be between 48*F and 53*F; out of the safe cold holding range of 41* and below. Observed Deli sliced Ham, Pastrami, Turkey, Chicken Salad, and Pimento Cheese stored in the food service prep cooler #2 to be between 47*F and 51*F; out of the safe cold holding range of 41* and below. Product was checked with a TDA probe thermometer. |
Management voluntarily discarded referenced product during inspection. |
Priority (P) |
0 |
| 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 |
Observed the retail reach in grab and go cooler to be 55.6*F and the food service prep cooler #2 to be 48*F; equipment was checked with a TDA infrared thermal gun. |
|
Priority Foundation (PF) |
0 |