| 19,20 safe temperature holding |
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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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Observed temperature of meat items inside Meat Walk-In Cooler to have internal temperatures ranging from 51F - 52F with inspector's probe thermometer. Country Ham Slices 52F x 5. Boneless Pork Chops 51F x 32. 10 lb Bologna Chub 51F x 1. |
PIC voluntarily discarded items from cooler during inspection. |
Priority (P) |
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| 30,31 Food temp controls |
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| 30,31 30 Proper cooling methods, adequate equipment for temperature control |
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| 30,31 0080-04-09-.04(3)(a)1 Equipment for cooling, heating, cold holding, and hot holding food shall be sufficient in number and capacity to provide safe food temperatures. |
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Observed temperature of Meat Walk-In Cooler to be at 50F with inspector's infrared thermometer. Observed internal Meat WIC thermometer to have a reading of 50F also. Inspector took internal temperature of TCS products stored in Meat WIC (see list for individual items) ranging from 51F - 52F with inspector's probe thermometer. All TCS items were removed from Meat WIC & discarded. |
PIC voluntarily called refrigeration company to check cooler. |
Priority Foundation (PF) |
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| 46 Non-food contact surfaces clean |
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| 46 0080-04-09-.04(6)(a)1(iii) Non-food contact surfaces shall be kept free of an accumulation of dust, dirt, food residue, and other debris. |
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Observed plexiglass shelving & wooden shelving inside Meat Walk-In Cooler to have white organic matter buildup. |
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Core (C) |
0 |