| 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 several breakfast biscuits with internal temperatures ranging from 115F-120 when the temperature was taken with Inspector's probe thermometer which is below the minimum required temperature of 135F for hot holding. |
PIC voluntarily discarded all out of temperature products. |
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 the only test kits to measure concentration of sanitizing solutions available were for chlorine and the firm uses quaternary ammonia Steramine for sanitizer. |
|
Priority Foundation (PF) |
0 |