| 19,20 safe temperature holding |
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| 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 |
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Observed deli food products kept on stove for hot holding, not being maintained at 135F or above for hot holding food safety control. Food products probed with a calibrated state thermometer: creamed corn 120F, greens 130F, pinto beans 99F. Observed 3 tubs of pulled pork on front retail hot bar not being maintained at 135F or above for hot holding food safety control. Tubs of pulled pork were probed with a calibrated state thermometer 122F-128F. |
Per deli team member, stove had only been turned off for maybe 20minutes. Deli team member turned stove back on and reheated deli side items to the following temperatures: creamed corn 166F, greens 169F, pinto beans 168F. the 3 tubs of pulled pork were voluntarily discarded during inspection. |
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| 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 |
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Observed the following food items in the deli meat and cheese case with an expired date mark: 1 Ziploc bag of bologna packed on 07/20 expired 07/26, 1/4 deli bologna chub packed/cut 07/20 expired 07/26, 3/4 chicken breast chub packed/cut 07/12 expired 07/18, 1 chub of ham loaf packed/cut 07/08 expired 07/14. Observed various containers of fresh cut fruit with an expired date mark. 4 containers with a cut date of 07/19 expired 07/25, 2 containers with a cut date of 07/20 expired 07/26, 1 container with a cut date of 07/21 expired 07/27. Today's inspection date is 07/28/2025. |
All food products with an expired date mark were voluntarily discarded during inspection. |
Priority (P) |
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| 44,45 Utensils and equipment |
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| 44,45 45 Warewashing facilities installed, maintained, and used; test strips |
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| 44,45 0080-04-09-.04(3)(b)4 Test Kits to measure concentration of sanitizing solutions. |
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Observed in meat department no test kit on hand for quaternary sanitizer on hand. Meat department had test kit for chlorine sanitizer. |
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Priority Foundation (PF) |
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| 53 Ventilation, lighting, and designated areas used |
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| 53 0080-04-09-.06(4)(c) Designated area for personal items shall be located so that food and equipment are protected from contamination; personal belongings properly stored |
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Observed personal single service drink cup with straw stored on shelf in produce cooler over fresh vegetables. |
Drink was discarded during inspection. |
Core (C) |
0 |