| 19,20 safe temperature holding |
in |
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|
0 |
| 19,20 19 Hot holding temperature |
in |
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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 |
Observed several TCS items stored in the deli hotbox to be below 135F when measured with inspector's probe thermometer. See 'Food Temperature' section for specific temperatures. |
PIC voluntarily discarded affected items. |
Priority (P) |
2 |
| 19,20 20 Cold holding temperature |
in |
|
|
|
0 |
| 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 |
Observed several TCS items in the produce retail reach in coolers to be above 41F when measured with inspector's probe thermometer. See 'Food Temperature' section for specific temperatures. |
PIC voluntarily discarded affected items. |
Priority (P) |
0 |
| 21,22 Date & Time for food safety |
in |
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|
0 |
| 21,22 21 Date Marking and Disposition |
in |
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0 |
| 21,22 0080-04-09-.03(5)(a)8 Date Marking; Discard food after 7 days at 41F |
out |
Observed turkey cubes packed on 12/27/25 and 12/31/25 within the deli display cooler putting them past their seven day shelf life.
Observed liver loafs with expiration dates of 1/2/26 within the deli display cooler. |
PIC voluntarily discarded all affected products. |
Priority (P) |
0 |
| 46 Non-food contact surfaces clean |
in |
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|
0 |
| 46 0080-04-09-.04(6)(a)1(iii) Non-food contact surfaces shall be kept free of an accumulation of dust, dirt, food residue, and other debris. |
out |
Observed excessive amount of grease build up on the deep friers and the grill located in the deli kitchen.
Observed dust build up on fan guards in the meat cutting room.
Observed dust build up above the warewashing area in the deli food preparation area. |
|
Core (C) |
2 |