| 16,17,18 cooking, reheating, cooling |
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| 16,17,18 17 Reheating procedures for hot holding |
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| 16,17,18 0080-04-09-.03(4)(c)1 Reheating for Hot Holding- general (165F) |
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In discussion with Deli PIC about process for making BBQ Pulled Pork sandwiches, the Deli PIC stated that she reheated the pulled pork on the stove to 160F before making sandwiches. |
During inspection a discussion was had on reheating temperatures. BBQ pulled pork was reheated during inspection to 172F. |
Priority (P) |
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| 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 |
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Observed food product in chicken hot case not being maintained at 135F or above for hot holding food safety control. Food products were probed with a calibrated state thermometer: BBQ Pulled Pork sandwiches 2@112F and cheeseburgers 3@116F-119F. |
Per Deli PIC, sandwiches had only been in hot case for approximately 1.5 to 2 hours; sandwiches were reheated to 165F or above and placed in hot case for sale. Reheated food products were probed with a calibrated state thermometer: BBQ Pulled Pork 172F; cheeseburgers 165F. |
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 |
out |
Observed bottles of drinks, in retail walk-in cooler, with labels that say "keep refrigerated", not being maintained at 41F or below for cold holding food safety control. Drink products (Milk, Tropicana Juice, Milo's Tea) were probed with a calibrated state thermometer at 46F-47F. Specific quantities and types of drinks are listed in the inspection summary. |
All Milk, Tropicana Juice, and Milo Tea were pulled from retail walk-in cooler shelf, placed in red totes and marked "do not use/return for credit" during inspection. |
Priority (P) |
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| 24,25 Chemical hazards |
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| 24,25 25 Chemicals identified, stored, and used |
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| 24,25 0080-04-09-.07(2)(a) Chemicals shall be stored separate from food, utensils, equipment, and single service items |
out |
Observed bottles of chemicals (Windex, Goof Off, Oven Cleaner, Orange Blast Cleaner) stored on back deli kitchen shelving with clean fryer baskets, utensils, and pans. |
All chemicals were removed from shelving and stored in a brown crate underneath the 3 compartment sink. |
Priority Foundation (PF) |
0 |
| 34 Food Properly labeled |
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| 34 0080-04-09-.03(3)(b)2 Food Storage Containers shall be identified with common name except for containers that can be readily seen through and food unmistakably recognized |
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Observed no name/label on bulk ingredient containers stored on shelving in the back deli kitchen. |
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Core (C) |
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| 34 0080-04-09-.03(6)(b) Food Label (common name, ingredient list, allergens, quantity, name & address of manufacturer), bulk food card/sign/placard; exempt for bulk unpackaged foods portioned to co... |
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Observed donuts, muffins, and brownies, stored in retail donut case, with no food label/ingredient information for customer viewing. Donut and pastry products are delivered by Whistle Stop Donuts, KY. |
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Priority Foundation (PF) |
0 |