| 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 |
Chicken sandwiches in warmer were probed with calibrated thermometer at 105 - 122F, should be 135F or above. |
Out of temperature sandwiches removed for disposal during inspection. (Cooked more chicken). |
Priority (P) |
0 |
| 21,22 Date & Time for food safety |
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0 |
| 21,22 21 Date Marking and Disposition |
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| 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 |
Some open ready to eat items not properly date marked. |
Bologna opened yesterday and stored in walk in cooler, was date marked during inspection. |
Priority (P) |
0 |