| 19,20 safe temperature holding |
in |
|
|
|
0 |
| 19,20 19 Hot holding temperature |
in |
|
|
|
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 |
Pepperoni pizzas in the retail hot box were found at 121F and 124F with a state calibrated thermometer. |
Pizzas were voluntarily discarded. |
Priority (P) |
0 |
| 19,20 20 Cold holding temperature |
in |
In-house prepared turkey and cheese sandwiches found in the retail sandwich cooler were found at 46F and 47F with a state calibrated thermometer. |
Items were voluntarily discarded. |
|
0 |
| 35,36 Pests & contamination |
in |
|
|
|
0 |
| 35,36 35 Insects, rodents, and animals not present |
in |
|
|
|
0 |
| 35,36 0080-04-09-.06(5)(k) Controlling Pests including evidence of pests and eliminating their presence. |
out |
Observed apparent rodent droppings around the walls of the deli dry storage rooms (previously walk in coolers), along the wall of the backstock room behind the retail walk in cooler, and in a cabinet underneath the deli toaster oven. Chewing was not observed on any food items. |
|
Priority Foundation (PF) |
0 |