| 19,20 safe temperature holding |
in |
|
|
|
0 |
| 19,20 20 Cold holding temperature |
in |
|
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|
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 |
Observed in use mayo containers with internal temperature range of 40F-44F, and 48F, when tested with the Inspector's probe thermometer. |
PIC voluntarily removed all mayo containers from the prep line, precooling and adding less mayo per container were suggested going forward. |
Priority (P) |
1 |
| 35,36 Pests & contamination |
in |
|
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|
0 |
| 35,36 36 Contamination prevented during food preparation, storage or display |
in |
|
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|
0 |
| 35,36 0080-04-09-.03(3)(e) Food shall be stored in a clean location, not exposed to contamination, at least 6 inches above the floor. Food shall not be stored in prohibited areas such as: locker/ch... |
out |
Observed two boxes of bread in WIF, with box and plastic bag open, this could allow for contamination.
*Observed multiple boxes of cookie dough in WIF, with the box and plastic bag open, this could allow for contamination. |
|
Core (C) |
2 |
| 40,41 Utensils |
in |
|
|
|
0 |
| 40,41 41 Utensils, equipment, and linens; stored, dried, and handled |
in |
|
|
|
0 |
| 40,41 0080-04-09-.04(9)(a)1 Equipment and utensils are allowed to air-dry or used after adequate draining |
out |
Observed pans nested while drying, this does not allow for air drying and adequate drainage. |
PIC did voluntarily restack the pans. |
Core (C) |
0 |