| 19,20 safe temperature holding |
in |
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0 |
| 19,20 19 Hot holding temperature |
in |
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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 |
Observed sliced pizza in hot holding unit with a internal temperature of 125 F degrees at time of inspection. Observed a chicken tender in hot holding unit with an internal temperature of 127 F degrees at time of inspection. All hot holding foods should be held at 135 F degrees or higher. The hot holding unit was set at 113 F degrees at time of inspection. |
PIC discarded all food out of temperature at time of inspection. |
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)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 |
Observed sliced bologna in deli prep cooler with no date mark at time of inspection. |
PIC discarded at time of inspection due to not know when it was opened. |
Priority (P) |
0 |
| 21,22 0080-04-09-.03(5)(a)8 Date Marking; Discard food after 7 days at 41F |
out |
Observed opened hot dogs in deli prep cooler with a date mark of 03/29 which is pass the 7-day date marking requirement at time of inspection. |
PIC discarded at time of inspection. |
Priority (P) |
0 |