| 19,20 safe temperature holding |
in |
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0 |
| 19,20 19 Hot holding temperature |
in |
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0 |
| 19,20 0080-04-09-.03(5)(a)6(i)(I) Hot holding at 135F or above for Time/temperature control for safety foods |
out |
Observed cooked noodles and cut green onions held below minimum 135 degrees F when temperature was taken with inspector's probe thermometer. |
PIC voluntarily discarded the noodles and onion. |
Priority (P) |
0 |
| 26 Variance obtained; Specialized Processes |
in |
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0 |
| 26 0080-04-09-.03(5)(b)1 Variance obtained for Specialized Processes (Smoking food, Curing food, food additives for preservation, reduced oxygen packing (with exceptions), molluscan shellfish life-... |
out |
Observed firm was sprouting beans in firm for use in prepared foods without a HACCP plan or a variance. |
PIC voluntarily discarded all in house sprouted beans. |
Priority (P) |
0 |
| 44,45 Utensils and equipment |
in |
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0 |
| 44,45 45 Warewashing facilities installed, maintained, and used; test strips |
in |
|
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0 |
| 44,45 0080-04-09-.04(3)(b)4 Test Kits to measure concentration of sanitizing solutions. |
out |
Observed firm's only available test kits for their sanitizer were expired. |
|
Priority Foundation (PF) |
0 |