| 19,20 safe temperature holding |
in |
|
|
|
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 |
Bone in chicken prior fried in refrigerated storage observed to be at 50 degrees at time of inspection |
Bone in chicken prior fried discarded during the inspection. |
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)8 Date Marking; Discard food after 7 days at 41F |
out |
D&W Chicken and D&W Turkey observed to have an expiration date of 1/16 at time of inspection, this is 12 days after inspection date of 1/05, Date Marking is 6 days beyond the day of creation |
D&W Chicken and D&W Turkey were opened the prior day of 1/04, a corrected expiration date of 1/10 was placed on the product during the inspection |
Priority (P) |
0 |
| 40,41 Utensils |
in |
|
|
|
0 |
| 40,41 41 Utensils, equipment, and linens; stored, dried, and handled |
in |
|
|
|
0 |
| 40,41 0080-04-09-.04(9)(a)1 Equipment and utensils are allowed to air-dry or used after adequate draining |
out |
Metal food service pans in storage in the seafood walk in cooler observed to be wet stacked at time of inspection, not allowed to properly air dry prior to storage. |
|
Core (C) |
1 |
| 46 Non-food contact surfaces clean |
in |
|
|
|
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 |
The wrapping unit and table in the deli observed to have accumulated food debris at time of inspection. |
The wrapping unit and table in the deli were cleaned and sanitized during the inspection. |
Core (C) |
2 |