| 19,20 safe temperature holding |
in |
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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 |
The following items were tempted with calibrated State Food thermometer (calibrated on site in a cup of ice water -reading 32 degrees) Corn dogs tempted between 116-118 degrees, Pizza Puffs tempted between 124-128, Hamburgers tempted at 117 degrees |
PIC voluntarily discarded all items that are tempted below 135 for hot holding |
Priority (P) |
0 |
| 21,22 Date & Time for food safety |
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0 |
| 21,22 21 Date Marking and Disposition |
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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 |
Date marking system is in place, however not all items that require date marking are bring date marked- cut bologna and open packages of sausage. |
Items that it was unknown when opened have been voluntariliy discarded during this inspection |
Priority (P) |
0 |
| 21,22 0080-04-09-.03(5)(a)8 Date Marking; Discard food after 7 days at 41F |
out |
Multiple items were observed with date marking of 6/9- cut onions, open containers of hashbrown casserole, and other items |
All items that the PIC was unsure when open / cut where voluntarily discarded. |
Priority (P) |
0 |