| 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 |
Observed a sausage biscuit held at hot holding with an internal temperature of 124 F degrees and a Steak biscuit with an internal temperature of 125 F degrees. |
PIC voluntarily discarded 4 biscuits out of temperature 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 |
Observed the following in the walk-in cooler macaroni and cheese 05/26-06/02, Jambalaya dated 05/28-06/04, Rice 05/28-06/04. All in date but dated with too many days. |
PIC corrected at time of inspection. |
Priority (P) |
0 |
| 21,22 0080-04-09-.03(5)(a)8 Date Marking; Discard food after 7 days at 41F |
out |
Observed sliced tomatoes, sliced onions and lettuce dated 05/21 in the deli prep cooler pass the 7 days date marking requirement. |
PIC voluntarily discarded the food out of date at time of inspection. |
Priority (P) |
0 |