Food Inspections

Blimpie

Inpection Notes

6-1A - proper cold holding temperatures 511-6-1.04(6)(f) - time/temperature control for safety; cold holding (p) Points: 9 Corrected during inspection?: Yes Repeat: Yes Inspector Notes: Observed several deli meats, cheeses, and other TCS foods cold holding above 41F in both front food service refrigeration units. Except during preparation, cooking, or cooling, or when time is used as the public health control, time/temperature control for safety food shall be maintained at 41°F (5°C) or below or 135°F (57°C) or above, except that roasts cooked to a temperature and for a time specified in subsection (5)(a)2 of this Rule and reheated using the same temperature and time conditions as cooking may be held at a temperature of 130°F (54°C) or above. Note: PIC moved all foods in the front food service units (which were prepared about 2-3 hours ago) to the back refrigeration units. PIC will cold hold all TCS foods in the back kitchen units and use TPHC for foods kept in the front units until the front food service units are repaired.

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