| 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 |
Sour cream 52F, Hot links 52F, cream cheese 53F, all items were probed with a calibrated thermometer and discarded at the time of inspection. (pictures attached) |
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Priority (P) |
0 |
| 21,22 Date & Time for food safety |
in |
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0 |
| 21,22 21 Date Marking and Disposition |
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0 |
| 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 |
Cooked food stored in the cooler without a date or name of product to reheated another day. |
Inspector discussed date marking as well as labeling the product to ensure being used in proper date and timing. |
Priority (P) |
0 |
| 30,31 Food temp controls |
in |
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0 |
| 30,31 30 Proper cooling methods, adequate equipment for temperature control |
in |
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0 |
| 30,31 0080-04-09-.04(3)(a)1 Equipment for cooling, heating, cold holding, and hot holding food shall be sufficient in number and capacity to provide safe food temperatures. |
out |
Grab n go cooler was not holding proper temperature to keep sour cream and hot dogs cold enough. |
PIC and Employee begin to remove product and the cooler begin to cool down. Inspector discussed with PIC to not place over line in cooler to give cooler a chance to keep cold and keep the coils clean and free of excessive dust. |
Priority Foundation (PF) |
0 |
| 47,48,49 Plumbing |
in |
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0 |
| 47,48,49 48 Plumbing installed; backflow devices |
in |
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0 |
| 47,48,49 0080-04-09-.05(2)(b)3 Air gap sufficient between water supply outlet and flood rim level |
out |
There was no air gap at the meat case, the hose was emerged in the water. |
Inspector discussed and showed PIC that the hose needs to have a gap to ensure back up does not return inside of meat case. |
Priority (P) |
0 |