| 19,20 safe temperature holding |
in |
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0 |
| 19,20 19 Hot holding temperature |
in |
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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 2 rotisserie chickens in the Deli hot holding unit that were below the minimum hot holding temperature of 135 degrees. Rotisserie chicken internal temperatures were 114 degrees.
Rotisserie chicken temperatures were checked internally with TDA verified food probe thermometer.
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PIC discarded the rotisserie chickens at the time of inspection. |
Priority (P) |
0 |
| 19,20 20 Cold holding temperature |
in |
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0 |
| 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 a container rotisserie chicken and a container of bone in fried chicken in the deli retail cold holding case with internal temperatures above the minimum cold holding temperature of 41 degrees. Temperatures of the food items were checked internally with TDA verified food probe thermometer.
-Rotisserie Chicken internal temperature @ 47 degrees.
-Bone in fried chicken @ 46 degrees, |
PIC discarded both chicken items at the time of inspection. |
Priority (P) |
0 |
| 35,36 Pests & contamination |
in |
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0 |
| 35,36 36 Contamination prevented during food preparation, storage or display |
in |
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0 |
| 35,36 0080-04-09-.03(3)(b)1 Preventing packaged and unpackaged food contamination by separation, packaging, and segregation methods |
out |
Observed 3 cases of commercially processed food items in the deli walk-in freezer that were stored unprotected/uncovered at the time of inspection. |
PIC covered the cases of food items at the time of inspection. |
Priority (P) |
0 |