| 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 |
Various deli foods at hot holding were observed to not meet minimum safe holding temperatures at time of inspection, internal temperatures were taken with TDA probe food thermometer for the following food items: Chicken tenders 119 degrees F, Bacon/Egg/Cheese Biscuit 125 degrees F, Sausage Biscuit 116 degrees F, and Cheeseburgers 114 degrees F, product must be maintained at 135 degrees F or higher. |
Product was voluntarily discarded during inspection. |
Priority (P) |
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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 |
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Sliced tomatoes and cut lettuce held in trays on ice bed for self-service were not at safe holding temperature at time of inspection, internal temperatures taken with TDA probe food thermometer, internal temperature of sliced tomatoes was 47 degrees F and cut lettuce was 56 degrees F at time of inspection. |
Product was voluntarily discarded during inspection. |
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)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, ... |
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Opened sliced deli ham and sliced deli turkey stored in walk-in cooler were observed to not be date marked at time of inspection. |
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Priority (P) |
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| 33 Thermometers provided and accurate |
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| 33 0080-04-09-.04(5)(b)1 Good Repair and Calibration (Thermometers shall be accurate to plus or minus 2F) |
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Establishment's probe food thermometer is not accurate within +/- 2 degrees F, establishment's probe food thermometer registered 26 degrees F by freeze point method during inspection. |
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Priority Foundation (PF) |
0 |