| 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 |
out |
Several items found in the deli hot box were tempt below 135F with a state calibrated thermometer. Specifically, a philly cheese steak sandwich was found at 127F, chicken wings were found at 130F, and a chicken sandwich was found at 125F. |
For quality purposes, all items were time stamped for a 4 hour time hold after preparation with a discard time 3pm. Because items were approximately an hour an half into their hold time, items were allowed to be reheated. |
Priority (P) |
0 |
| 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 a container of coleslaw that was prepared on site with a preparation date of 10/25. Today's inspection date is 11/4/25, making this item 10 days old. |
Coleslaw was voluntarily discarded. |
Priority (P) |
0 |
| 44,45 Utensils and equipment |
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| 44,45 44 Food and Non-food contact surfaces, cleanable, designed, constructed, and used |
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| 44,45 0080-04-09-.04(1)(a) Food contact equipment surfaces shall be safe, durable, corrosion-resistant, nonabsorbent, smooth, and easily cleanable |
out |
Observed the onion cutting board to be heavily scorn. |
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Priority (P) |
0 |