| 19,20 safe temperature holding |
in |
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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 |
The produce walk in cooler was scanned with and infrared thermometer at 45 degrees. Items in the walk in cooler were probed with a state issued and calibrated thermometer. Bagged spinach 44 degrees. Bulk parfait yogurt 47 degrees. Two retail produce cases were scanned with an infrared thermometer at 50 degrees and 48 degrees. Items in these coolers were probed with a state issued and calibrated thermometer. Fruit cup 46 degrees. Parfait 49 degrees. Cut honeydew melon 48 degrees. All items were voluntarily discarded by the PIC during the inspection. |
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Priority (P) |
1 |
| 38,39 wiping cloth & washing produce |
in |
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0 |
| 38,39 39 Washing fruits and vegetables |
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0 |
| 38,39 0080-04-09-.07(2)(d)2 Chemicals for washing of produce must be used in accordance with the manufacturer’s instructions |
out |
Test strips for ProduceMaxx produce wash are expired. One bottle expired 12/31/2023 and the other expired 9/30/2023. |
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Priority (P) |
0 |
| 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 |
Heavy ice build up was observed in the meat department walk in freezer. |
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Core (C) |
0 |
| 53 Ventilation, lighting, and designated areas used |
in |
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0 |
| 53 0080-04-09-.06(4)(c) Designated area for personal items shall be located so that food and equipment are protected from contamination; personal belongings properly stored |
out |
A personal purse and a backpack were observed under prep tables in the deli service area. |
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Core (C) |
0 |