| 19,20 safe temperature holding |
in |
|
|
|
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 |
Observed prep cooler unit and back-up thermometers reading 43F and 56F, respectively. Internal food temperatures ranged from 32F-48F when checked with inspector probe thermometer. Food items within cold holding temperatures were moved to kitchen refrigerator. Food items above 43F internally were voluntarily discarded by PIC: one container each of sliced tomato, sliced cheese, mushrooms, black olives, cut bell peppers, banana peppers, pickles, and sliced onion. |
|
Priority (P) |
0 |
| 34 Food Properly labeled |
in |
|
|
|
0 |
| 34 0080-04-09-.03(6)(b) Food Label (common name, ingredient list, allergens, quantity, name & address of manufacturer), bulk food card/sign/placard; exempt for bulk unpackaged foods portioned to co... |
out |
No food label and/or ingredients list available for repackaged food items and individually wrapped, bulk ordered frozen pizzas in retail chest freezer. Discussed adding placard or card with required information. |
|
Priority Foundation (PF) |
0 |
| 42,43 Single service & gloves |
in |
|
|
|
0 |
| 42,43 42 Single-service articles stored and used |
in |
|
|
|
0 |
| 42,43 0080-04-09-.04(9)(c)1 Single-service articles protected from contamination |
out |
Observed single service cups for self-service ice at retail counter stored improperly, unprotected upright. |
PIC flipped cups for proper storage and contact-side protecion during inspection. |
Core (C) |
0 |