| 09,10,11,12 Approved Source |
in |
|
|
|
0 |
| 09,10,11,12 11 Food in good condition, safe, and unadulterated |
in |
|
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|
0 |
| 09,10,11,12 0080-04-09-.03(1) Safe, Unadulterated, and Honestly Presented |
out |
Observed cooked tenderloin with mold like substance on it, stored in walk in cooler (walk in cooler thermometer showed 55F). |
|
Priority (P) |
0 |
| 19,20 safe temperature holding |
in |
|
|
|
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 |
Two pieces of sausage in warmer probed at 111 - 116, should be 135 or above. |
Sausage removed for disposal during inspection. |
Priority (P) |
0 |
| 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 |
Deli prep table thermometer reads 46, sliced tomatoes and cut lettuce probed with calibrated thermometer at 50; deli table not working properly. Retail walk in cooler not working properly, thermometer read 58, cooked tenderloin in retail walk in cooler probed with calibrated thermometer at 55, with mold like substance on it. |
Out of temperature items in deli prep table and retail walk in cooler removed for disposal during inspection. |
Priority (P) |
1 |
| 30,31 Food temp controls |
in |
|
|
|
0 |
| 30,31 30 Proper cooling methods, adequate equipment for temperature control |
in |
|
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|
0 |
| 30,31 0080-04-09-.04(3)(a)1 Equipment for cooling, heating, cold holding, and hot holding food shall be sufficient in number and capacity to provide safe food temperatures. |
out |
Deli prep table thermometer reads 46, sliced tomatoes and cut lettuce probed with calibrated thermometer at 50; deli table not working properly. Retail walk in cooler not working properly, thermometer read 58, cooked tenderloin in retail walk in cooler probed with calibrated thermometer at 55, with mold like substance on it. |
|
Priority Foundation (PF) |
1 |
| 35,36 Pests & contamination |
in |
|
|
|
0 |
| 35,36 35 Insects, rodents, and animals not present |
in |
|
|
|
0 |
| 35,36 0080-04-09-.06(5)(k) Controlling Pests including evidence of pests and eliminating their presence. |
out |
Observed rodent droppings in back kitchen area, especially in area that is currently not in use (in cabinets below old sink). |
|
Priority Foundation (PF) |
0 |