| 19,20 safe temperature holding |
in |
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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 |
The storage cooler located adjacent to the refrigerated food prep cooler observed to be 54F at time of inspection, the ham, chicken, bologna probed to be at 54F, should be at 41F or below. |
The ham, chicken and bologna were discarded during the 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)8 Date Marking; Discard food after 7 days at 41F |
out |
Slaw dated 10/28 observed at time of inspection, slaw was past the 7 day use by date. |
Date marking disposition discussed and the Slaw discarded during the inspection. |
Priority (P) |
0 |
| 33 Thermometers provided and accurate |
in |
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0 |
| 33 0080-04-09-.04(2)(d)9 Temperature Measuring Devices shall be located in hot and cold holding units; easily readable |
out |
The thermometer in the storage cooler located adjacent to the refrigerated food prep cooler and the thermometer in the small reach in storage cooler were both observed to not damaged and not functioning correctly at time of inspection. |
|
Priority Foundation (PF) |
0 |