| 19,20 safe temperature holding |
in |
|
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|
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 |
Meat counter using a state issued calibrated thermometer ribeye steak 48 degrees, chicken wings 48 degrees, marinated chicken 49 degrees, oxtail 47 degrees, ham cub 45, bologna 45. All product above approved cold holding temperature of 41 degrees or below. |
PIC removed product from case for discard at time of inspection. |
Priority (P) |
0 |
| 21,22 Date & Time for food safety |
in |
|
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|
0 |
| 21,22 21 Date Marking and Disposition |
in |
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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 |
Meat case at time of inspection there were no date marking in place on the opened deli meats in case. Bologna, Luncheon loaf, rag bologna.
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Priority (P) |
0 |