| 19,20 safe temperature holding |
in |
|
|
|
0 |
| 19,20 20 Cold holding temperature |
in |
|
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|
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 various food items inside the prep cooler to have internal temperatures ranging from 47F-50F with inspector's probe thermometer, which is higher than the maximum temperature limit of 41F for cold holding requirements. Observed prep cooler's thermometer reading to be at 41F. Prep cooler had a temperature reading of 44F with inspector's infrared thermometer. |
Person In Charge (PIC) voluntarily discarded out of temperature food items. PIC turned the prep unit temperature control knob down. |
Priority (P) |
0 |
| 21,22 Date & Time for food safety |
in |
|
|
|
0 |
| 21,22 21 Date Marking and Disposition |
in |
|
|
|
0 |
| 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 no date markings on the iced coffee bags inside the retail iced coffee machine. |
|
Priority (P) |
0 |
| 42,43 Single service & gloves |
in |
|
|
|
0 |
| 42,43 42 Single-service articles stored and used |
in |
|
|
|
0 |
| 42,43 0080-04-09-.04(9)(c)1 Single-service articles protected from contamination |
out |
Observed no lids on the bottom single service cups to protect them from possible contamination. |
PIC voluntarily covered bottom cups. |
Core (C) |
0 |