| 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 |
A large bucket of julienned onions and carrots in vinegar made in house was observed stored on a prep table at ambient room temperature. The PIC voluntarily discarded this product. Discussed with PIC that process fruits and vegetables must be refrigerated below 41 degrees. Discussed that adding vinegar or another acid to this food to preserve it would require a HACCP plan and variance letter from the Department of Agriculture. |
|
Priority (P) |
0 |
| 44,45 Utensils and equipment |
in |
|
|
|
0 |
| 44,45 45 Warewashing facilities installed, maintained, and used; test strips |
in |
|
|
|
0 |
| 44,45 0080-04-09-.04(3)(b)4 Test Kits to measure concentration of sanitizing solutions. |
out |
No test kits for testing sanitizer concentration were available in the firm. pH test kits were observed in the firm. Discussed using CHLORINE test strips for bleach sanitizer. |
|
Priority Foundation (PF) |
3 |