| 19,20 safe temperature holding |
in |
|
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|
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 |
small condiment cooler at warmer area 50 degrees mayo probed @ 49 |
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Priority (P) |
1 |
| 21,22 Date & Time for food safety |
in |
|
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0 |
| 21,22 21 Date Marking and Disposition |
in |
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0 |
| 21,22 0080-04-09-.03(5)(a)7 Date Marking; 6 days beyond the day of creation; exceptions are commercially made deli salads, hard cheeses, semi-soft cheeses, cultured dairy products, preserved fish, ... |
out |
no date marking on cut polish sausages and bolonga stored in 3 door cooler |
|
Priority (P) |
1 |
| 44,45 Utensils and equipment |
in |
|
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|
0 |
| 44,45 45 Warewashing facilities installed, maintained, and used; test strips |
in |
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0 |
| 44,45 0080-04-09-.04(3)(b)4 Test Kits to measure concentration of sanitizing solutions. |
out |
no test strips for chlorine sanitizer
|
|
Priority Foundation (PF) |
1 |
| 46 Non-food contact surfaces clean |
in |
|
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|
0 |
| 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 |
Vent guards in WIC retail cooler dust build up needs cleaning |
|
Core (C) |
0 |