| 16,17,18 cooking, reheating, cooling |
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| 16,17,18 18 Cooling time and temperature |
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| 16,17,18 0080-04-09-.03(5)(a)4(i) Cooling must occur within 2 hours from 135F to 70F and within a total of 6 hours from 135F to 41F or less. |
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Observed firm was cooling a container of chicharrónes cooked in sauce by letting it sit at ambient temperature for an undetermined amount of time. Product was between 135 and 70 degrees F when temperature was taken with inspector's probe thermometer. |
Employee voluntarily discarded improperly cooled product. |
Priority (P) |
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| 19,20 safe temperature holding |
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| 19,20 19 Hot holding temperature |
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| 19,20 0080-04-09-.03(5)(a)6(i)(I) Hot holding at 135F or above for Time/temperature control for safety foods |
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Observed multiple sandwiches and commercially processed items held below 135 degrees F when temperature was taken with inspector's probe thermometer. |
PIC voluntarily discarded all hot held for safety items that were below 135 degrees F. |
Priority (P) |
0 |
| 32 Approved thawing methods |
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| 32 0080-04-09-.03(5)(a)3 Thawing shall be performed in a refrigerator (under 41F) or submerged in cold running water. |
out |
Observed employees thawing frozen foods by having them out at ambient temperature but not submerged under cool running water. |
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Core (C) |
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| 33 Thermometers provided and accurate |
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| 33 0080-04-09-.04(3)(b)2 Probe thermometer shall be readily accessible to check food temperatures |
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Observed firm's only probe thermometer was unable to turn on and could not be used to check food temperatures. |
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Priority Foundation (PF) |
0 |