| 19,20 safe temperature holding |
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0 |
| 19,20 20 Cold holding temperature |
in |
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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 |
One half of the bunker cooler in the meat department used for smoked meats was scanned with an infrared surface thermometer at 58 degrees. The other half of this cooler read 34 degrees with an infrared surface thermometer at. Food probed in this cooler was observed to be cold holding above 41 degrees. Ham and Cheese loaf 61 degrees. Potato salad 56 degrees. The PIC voluntarily discarded the out of temperature products. |
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Priority (P) |
1 |
| 40,41 Utensils |
in |
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0 |
| 40,41 41 Utensils, equipment, and linens; stored, dried, and handled |
in |
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0 |
| 40,41 0080-04-09-.04(9)(d)1 Cleaned and sanitized utensils are handled, displayed, or dispensed to protect from contamination of food |
out |
A clean and sanitized meat scrapper was observed hanging on the faucet of the 3 compartment sink in the meat prep room. Discussed with PIC that cleaned utensils and equipment must be stored protected from contamination risks. |
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Core (C) |
1 |
| 51,52 Facilities |
in |
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0 |
| 51,52 52 Physical facilities installed, maintained, clean |
in |
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0 |
| 51,52 0080-04-09-.06(5)(a) Maintained in good repair |
out |
The produce walk in cooler is not holding temperature. A scan in all 8 corners and the center of 3 walls revealed that the cooler was only getting to a minimum of 48 degrees. Needs to be repaired. |
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Core (C) |
1 |