| 19,20 safe temperature holding |
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| 19,20 20 Cold holding temperature |
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| 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 |
Sliced meats in the sandwich prep cooler were observed to have temperatures ranging from 46.9F to 60.3F when checked with TDA probe thermometer. All meats were checked including ham, roast beef, turkey, shredded chicken, and Italian style capicola and salami. Meats were sliced and stored in pans for sandwich prep. |
PIC voluntarily discarded all meats that were above cold holding temperature guidelines. 4 trays of sliced chicken and approximately 1/4 a pan of the other meats were discarded due to exceeding temperature guidelines. |
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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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Tubs of commercially processed salads observed in use in the walk-in cooler were found to be past the manufacturers use by date. Potato Sald had expiration date of 09/22/25 and Pasta Salad had expiration date of 09/05/2025. |
Salads were discarded by PIC during inspection. |
Priority (P) |
0 |