| 19,20 safe temperature holding |
in |
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0 |
| 19,20 20 Cold holding temperature |
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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 |
Observed multiple packages of salad mixes, cream cheese dips, and parfaits that when the temperature was taken with inspector's probe thermometer ranged from 44F-52F. |
PIC voluntarily discarded all out of temperature products. |
Priority (P) |
0 |
| 30,31 Food temp controls |
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| 30,31 30 Proper cooling methods, adequate equipment for temperature control |
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| 30,31 0080-04-09-.04(3)(a)1 Equipment for cooling, heating, cold holding, and hot holding food shall be sufficient in number and capacity to provide safe food temperatures. |
out |
Observed the retail cut produce cooler was running at 53F. The internal temperatures of the TCS items in this cooler when taken with inspector's probe thermometer was above the 41F limit for cold holding. |
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Priority Foundation (PF) |
0 |
| 53 Ventilation, lighting, and designated areas used |
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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 |
Observed a personal drink stored on a table in the deli food prep area. |
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Core (C) |
0 |