| 19,20 safe temperature holding |
in |
|
|
|
0 |
| 19,20 19 Hot holding temperature |
in |
|
|
|
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 chicken tenders in hot holding with internal temperatures ranging from 112F-122F when the temperature was taken with Inspector's probe thermometer. |
PIC voluntarily discarded all out of temperature products. |
Priority (P) |
1 |
| 19,20 20 Cold holding temperature |
in |
|
|
|
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 whole pickles with internal temperatures of 69F when the temperatures were taken with Inspector's probe thermometer. Container stated refrigerate after opening. |
PIC voluntarily discarded all out of temperature products. |
Priority (P) |
0 |
| 46 Non-food contact surfaces clean |
in |
|
|
|
0 |
| 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. |
out |
Observed significant dust build-up on the fan guards in the walk-in coolers. |
|
Core (C) |
0 |