| 19,20 safe temperature holding |
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| 19,20 20 Cold holding temperature |
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| 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 some deli foods being held out of refrigeration during inspection. Products were observed not at safe holding temperature.
Internal temperatures of food items were checked with TDA verified thermometer. Items were observed sitting on food prep rack in the back deli prep room and included:
Sliced Deli Ham @ 57 Degrees.
Sausage Patties @ 59 Degrees.
Breakfast Burrito (Sausage/Egg/Cheese Mixture) @66 Degrees.
Polish Sausage Links @ 61 Degrees.
Food products must be maintained at 41 degrees or lower. |
Products were voluntarily discarded by management.
Approximately $65 of product was discarded. |
Priority (P) |
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| 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 |
Opened French Vanilla and Half and Half creamers in self-service dispensers were observed to have use/discard dates of March 5th at time of inspection on February 22nd. Date marking exceeds the maximum seven day discard allowable.
Sliced tomatoes located in walk in cooler were observed with no date marking. |
Sliced tomatoes were discarded during inspection.
Management corrected date marking on creamers to reflect seven-day use discard dates. |
Priority (P) |
1 |
| 53 Ventilation, lighting, and designated areas used |
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| 53 0080-04-09-.06(4)(c) Designated area for personal items shall be located so that food and equipment are protected from contamination; personal belongings properly stored |
out |
Observed a purse stored with food items in the back deli prep area. Observed a personal drink stored with food items inside the walk-in cooler. |
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Core (C) |
0 |