| 19,20 safe temperature holding |
in |
|
|
|
0 |
| 19,20 20 Cold holding temperature |
in |
|
|
|
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 |
Observed Blast Chiller being used for two different processes. Firm is storing "TCS Whipped Cream" inside blast chiller but also using chiller to cool down bread straight out of the oven (200F). This is causing the blast chiller to bring whipped topping temperature up to 65F and above. Blast Chiller registered at 67F and some places close to 70F using inspectors probe thermometer. |
The topping was discarded by Bakery/Deli PICs. Inspector also spoke to using equipment for 'cooling' and equipment for 'Cold Holding'. All TCS bakery topping must be stored in walk-in cooler once open. |
Priority (P) |
0 |
| 24,25 Chemical hazards |
in |
|
|
|
0 |
| 24,25 25 Chemicals identified, stored, and used |
in |
|
|
|
0 |
| 24,25 0080-04-09-.07(2)(d)1 Sanitizers level over manufacture's suggested use |
out |
Observed several containers of (3) Sanisave sanitizer spray bottles (stored in the deli) with there contents over the manufacturing instructions for sanitizing. Tested rates above 200ppm using inspectors test strips. |
Firm has placed a work order for there sanitizer dispenser for service company recalibrate. |
Priority (P) |
0 |