| 14 Food contact surfaces; clean and sanitized |
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| 14 0080-04-09-.04(6)(a) Food contact surfaces shall be visually clean. |
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The Vegetable dicer- used to dice green peppers and onions for pizza toppings was observed with dried food residue. |
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Priority Foundation (PF) |
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| 19,20 safe temperature holding |
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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 |
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The retail area reach in freezer was reading 56 degrees on the establishments thermometer which was in the case. Pints, 1/2 gals and gallons of milk were in this cooler. Using the state calibrated took a temperature of one of this units- Internal temperature was 56 degrees. |
PIC removed all the TCS items from this cooler. These have been marked not for sale. Will try to get credit from the vendor or discard |
Priority (P) |
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| 21,22 Date & Time for food safety |
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| 21,22 21 Date Marking and Disposition |
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| 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, ... |
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No Date marking was observed on the pizza toppings in the cold hold unit- These apply to the cut green peppers, cut onions, beef, sausage, ect |
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Priority (P) |
0 |