| 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 boneless wings in kitchen prep warmer to have internal temperatures below 135F when measured with state issued inspector probe thermometer. Temperatures recorded and included in this report. |
PIC voluntarily discarded out of temperature items. |
Priority (P) |
0 |
| 21,22 Date & Time for food safety |
in |
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0 |
| 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, ... |
out |
Observed sliced in turkey in walk in cooler dated 01/13-1/20.
Observed kraut in kitchen upright cooler dated 01/12-01/19.
Today's date is 01/02/26.
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Facility datemarking process does not include date of creation and exceeds 6+1 datemarking allowance. Items created 1/13 should have discard date of 01/19. Item dated 01/12 should have discard date of 01/18.
PIC voluntarily discarded all out of date items and instructed staff on datemarking requirements during this inspection.
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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 white organic matter build up on exterior around stainless steel slushy machine nozzle. |
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Core (C) |
0 |