| 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 |
Observed multiple pizzas, cheese trays, and chip & dip trays in retail bunker held above 41 degrees F when temperature was taken with inspector's probe thermometer. |
PIC voluntarily removed all items from the retail bunker that were held above 41 degrees F and instructed staff to avoid restocking the bunker until the issue was resolved. |
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 |
Observed multiple cases (at least 6) of thawed ribs marked "Keep Frozen" that were kept beyond 7 days in deli walk in cooler. All were kept for a minimum of 23 days at time of inspection. |
|
Priority (P) |
0 |
| 51,52 Facilities |
in |
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0 |
| 51,52 52 Physical facilities installed, maintained, clean |
in |
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0 |
| 51,52 0080-04-09-.06(5)(a) Maintained in good repair |
out |
Observed multiple ceiling tiles (over half) were falling apart, discolored or about to fall down in produce prep area. |
|
Core (C) |
0 |