| 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 |
out |
Using a state issued and calibrated probe thermometer, Employee was placing pre-made sushi rolls and bowls into retail cooler that were above the safe cold holding temperature of 41 degrees |
Employee discarded all products in the cooler. |
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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Pre-made sushi was made at one firm and transferred to another firm in a cooler without any equipment to ensure it stayed at or below the cold holding temperature of 41 degrees. |
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Priority Foundation (PF) |
0 |