| 16,17,18 cooking, reheating, cooling |
in |
|
|
|
0 |
| 16,17,18 18 Cooling time and temperature |
in |
|
|
|
0 |
| 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 |
out |
Upon arrival in the firm the inspector observed the PIC placing cut produce into a retail shelf cooler. The inspector scanned cut watermelon that had not been placed in the cooler yet with an infrared surface thermometer at 56 degrees. The internal temperature of this watermelon was measured with a state issued and calibrated thermometer at 52 degrees. The PIC voluntarily removed any produce that had been placed in this cooler and took all of it to the walk in cooler to chill below 41 degrees. |
|
Priority (P) |
0 |
| 38,39 wiping cloth & washing produce |
in |
|
|
|
0 |
| 38,39 39 Washing fruits and vegetables |
in |
|
|
|
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 |
No test strips for Produce Maxx chemical produce wash were available in the firm. |
|
Priority (P) |
1 |