| 13 Food separated and protected |
in |
|
|
|
0 |
| 13 0080-04-09-.03(3)(b)1(i)(I) Raw animal foods must be kept separate from ready to eat foods at all times |
out |
Raw chicken livers and chicken gizzards observed stored directly over RTE potato wedges and RTE onions in back reach-in cooler.
***Raw shell eggs observed stored in direct contact with RTE burrito and RTE yogurt in retail grab and go cooler. |
|
Priority (P) |
0 |
| 19,20 safe temperature holding |
in |
|
|
|
0 |
| 19,20 19 Hot holding temperature |
in |
|
|
|
0 |
| 19,20 0080-04-09-.03(5)(a)6(i)(I) Hot holding at 135F or above for Time/temperature control for safety foods |
out |
Numerous items in hot holding unit including chicken breasts, thighs and drums and chicken tenders observed not being maintained at 135F or above. Internal (probed) temperatures ranged from 112F-131F with inspector probe thermometer. |
PIC voluntarily discarded items not maintained at 135F or above. |
Priority (P) |
0 |
| 21,22 Date & Time for food safety |
in |
|
|
|
0 |
| 21,22 21 Date Marking and Disposition |
in |
|
|
|
0 |
| 21,22 0080-04-09-.03(5)(a)8 Date Marking; Discard food after 7 days at 41F |
out |
French Vanilla creamer and half and half with refrigerate after opening on label observed outside the 7 day date marking period.
**French Vanilla- 3/8-3/18
**Half and Half- 2/28-3/2
**Today is 3/15/24. Half and half should have 3/5 as discard date and french vanilla should have 3/14 as discard date. |
|
Priority (P) |
0 |
| 32 Approved thawing methods |
in |
|
|
|
0 |
| 32 0080-04-09-.03(5)(a)3 Thawing shall be performed in a refrigerator (under 41F) or submerged in cold running water. |
out |
Three bags of mixed piece chicken observed submerged in stagnate water at room temperature. |
|
Core (C) |
0 |
| 35,36 Pests & contamination |
in |
|
|
|
0 |
| 35,36 35 Insects, rodents, and animals not present |
in |
|
|
|
0 |
| 35,36 0080-04-09-.06(2)(b)5 Outer Openings - Protected |
out |
Observed gap at front door of adequate size to allow for pest entry. |
|
Core (C) |
0 |