16,17,18 cooking, reheating, cooling |
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0 |
16,17,18 18 Cooling time and temperature |
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16,17,18 0080-04-09-.03(5)(a)4(ii) Cooling must occur within four hours to 41°F or less from ambient temperature |
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Observed employee take cut and packaged pineapple from produce cut room to retail sales floor without proper cooling happening. Employee retrieved cut pineapple from retail sales floor and inspector took internal temperature. Internal temperature was 50 degrees F with inspector probe thermometer. |
Employee retrieved cut pineapple from retail sales floor and placed into WIC to cool to below 41 degrees F. |
Priority (P) |
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19,20 safe temperature holding |
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19,20 20 Cold holding temperature |
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19,20 0080-04-09-.03(5)(a)6(i)(II) Cold holding at 41F or less for Time/temperature control for safety foods |
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Observed multiple items in openair bunkers on retail sales floor to have internal temperatures ranging from 43-50 degrees. Items included cut watermelon, cut pineapple, cut oranges and mixed fruit cups. Temperatures were taken with inspector probe thermometer. |
PIC discarded all out of temperature foods. |
Priority (P) |
0 |