| 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 chicken tenders and sauced chicken tenders in hot holding that when the temperature was taken with inspector's probe thermometer ranged from 109F-116F. Which is below the minimum temperature requirement of 135F for hot holding. |
PIC voluntarily discarded all out of temperature products. |
Priority (P) |
1 |
| 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 |
Items in cold holding in the retail condiment cooler when temperature was taken with inspector's probe thermometer ranged from 58F-59F. This is above the 41F temperature limit for cold holding. |
PIC voluntarily discarded all out of temperature products. |
Priority (P) |
2 |