| 19,20 safe temperature holding |
in |
|
|
|
0 |
| 19,20 20 Cold holding temperature |
in |
|
|
|
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 |
Noted that the food items in the retail self-serve open air cooler were above the minimum cold holding temperature of 41 degrees at the time of inspection. Food item temperatures were checked internally and randomly around the entire open-air cooler with TDA verified thermometer. Food items temperatures ranged from 53-59 degrees. An estimated count of the food items for discard were between 350 - 400 packages with an estimated total of $3000.00.
Noted food items in the kitchen under-counter prep cooler above the minimum cold holding temperature of 41 degrees at the time of inspection. Item temperatures were checked internally with TDA verified thermometer.
Items Included:
Sliced Cheese @ 46-48 degrees.
Breakfast Ham @ 43-45 degrees. |
PIC discarded the food items at the time of inspection. |
Priority (P) |
0 |
| 30,31 Food temp controls |
in |
|
|
|
0 |
| 30,31 30 Proper cooling methods, adequate equipment for temperature control |
in |
|
|
|
0 |
| 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 |
Noted that the retail self-serve open air unit thermometer was reading 50 degrees at the time of inspection. |
|
Priority Foundation (PF) |
0 |
| 40,41 Utensils |
in |
|
|
|
0 |
| 40,41 40 In use utensils properly stored |
in |
|
|
|
0 |
| 40,41 0080-04-09-.03(3)(d)2 In use utensils for food preparation or dispensing shall be stored properly; handle above food, or in running water, and protected. |
out |
Observed a plastic scoop stored inside a container of Sauced BBQ Pulled Pork with the handle in contact with the food item at the time of inspection. |
PIC discarded the pulled pork at the time of inspection. |
Core (C) |
0 |