| 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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Using a state issued and calibrated probe thermometer, firm was hot holding Broccoli Cheddar Bites and Sweet Corn Nuggets below the safe hot holding temperature of 135 degrees. PIC discarded all out of temperature foods. |
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Priority (P) |
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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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Using a state issued and calibrated probe thermometer, items in the condiment cooler were discovered to be above the safe cold holding temperature of 41 degrees. PIC discarded all out of temperature foods in the cooler. Using an infrared thermometer, the condiment cooler was reading 48 degrees |
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Priority (P) |
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| 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. |
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Firm was thawing packages of pork on the chest freezer lid and not in a refrigerator or cold running water. |
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Core (C) |
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| 53 Ventilation, lighting, and designated areas used |
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| 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 |
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Employee personal food items were located in the walk-in cooler and condiment cooler over top of retail food items. Employee food items need to be in a separate area and not above retail food. |
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Core (C) |
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