| 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 |
Breakfast food items observed to be held below 135 F. The following breakfast food items were observed to be held in hot holding unit with internal temperature 100 F to 127 F when checked with TDA digital probe thermometer. Sausage biscuit, chicken biscuit, pork loin biscuit, bacon egg cheese biscuit, steak biscuit, cheese tots, and biscuit & gravy. About 24 items in total. |
Manager voluntarily discarded all listed food items 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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1. Containers of diced onions & diced green peppers observed to be date marked with 12/11 thru 12/19. (9 days). Opened bag of thawed hamburger crumbles observed to be date marked with 12/12 thru 12/20 (9 days). 2. The following items were observed without being date marked; opened container of chili, opened creamer bags and opened iced coffee bags. These food items once opened or prepared must be date marked and held for no longer than 7 days with the opening or prep date counting as day 1. (6 days on paper) |
Listed food items were correctly back dated during inspection. |
Priority (P) |
0 |