| 16,17,18 cooking, reheating, cooling |
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0 |
| 16,17,18 18 Cooling time and temperature |
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| 16,17,18 0080-04-09-.03(5)(a)4(i) Cooling must occur within 2 hours from 135F to 70F and within a total of 6 hours from 135F to 41F or less. |
out |
Observed Chili in walk in cooler dated 08/07 with an internal temperature of 115 F to 130 F. PIC stated chili was made at 10:30 am today and at time of temperature check it was 1:35 pm. The temperature did not meet a minimum temperature of 70 F degrees within 2 hours. |
PIC voluntarily discarded at time of inpsection. |
Priority (P) |
0 |
| 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, ... |
out |
Observed several items improperly date marked or not date marked. Observed hot dogs with no date mark, Barbeque not date marked, ground beef dated 07/14, and fully cooked ground sausage dated 07/12. |
PIC voluntarily discarded all foods not properly date marked at time of inspection. |
Priority (P) |
0 |
| 35,36 Pests & contamination |
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| 35,36 36 Contamination prevented during food preparation, storage or display |
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| 35,36 0080-04-09-.03(3)(b)1 Preventing packaged and unpackaged food contamination by separation, packaging, and segregation methods |
out |
Observed readymade pizzas in walk in cooler with a garbage bag stored over them for food protection purposes. Garbage bags are not food safe. Salad bar was observed to have opened end exposed to public access without proper shielding at time of inspection. |
PIC removed garbage at time of inspection. |
Priority (P) |
0 |