| 16,17,18 cooking, reheating, cooling |
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0 |
| 16,17,18 17 Reheating procedures for hot holding |
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| 16,17,18 0080-04-09-.03(4)(c)4 Reheating for hot holding shall be completed within 2 hours. |
out |
Chili and pulled pork were in process of being re-heated- These were starting to be re-heated at 6:30 am. Temperatures of food items were taken at 9:00 am and were not at 165 degrees. |
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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)8 Date Marking; Discard food after 7 days at 41F |
out |
Cut lettuce, open packages of ham and several other items were observed with date marking of 12/13 and 12/15 |
PIC voluntarily discarded all items with date marking past 7 days. |
Priority (P) |
0 |
| 44,45 Utensils and equipment |
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| 44,45 44 Food and Non-food contact surfaces, cleanable, designed, constructed, and used |
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| 44,45 0080-04-09-.04(1)(a) Food contact equipment surfaces shall be safe, durable, corrosion-resistant, nonabsorbent, smooth, and easily cleanable |
out |
Knives and spatulas with wood handles were observed in the deli area. As per food code: wood
and wood wicker shall not be used as a food-contact surface |
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Priority (P) |
0 |