| 19,20 safe temperature holding |
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| 19,20 19 Hot holding temperature |
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| 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 wings, sandwiches, and cooked pork chops to be held below 135 degrees F when temperature was taken with inspector's probe thermometer |
PIC voluntarily discarded items that were prepared the previous day, and turned up hot holding unit for items prepared less than an hour prior to inspection to ensure no hot items were held below 135 degrees F. |
Priority (P) |
1 |
| 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 |
Observed two types of sausage being held above 41 degrees F when temperature was taken with inspector's probe thermometer. Inspector noted that one section of meat display cooler was approximately 20 degrees F hotter than the other sections. |
PIC voluntarily removed all items from the cooler section that was above 41 degrees F. |
Priority (P) |
0 |
| 26 Variance obtained; Specialized Processes |
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| 26 0080-04-09-.03(5)(b)2 Reduced oxygen packaging without a Variance; packing time/temperature control for safety food using a reduced oxygen packaging method shall control the growth and toxin for... |
out |
Observed firm is packaging raw meat products using a vacuum sealer and then freezing the product after it is vacuum sealed. Firm does not have a HACCP plan in place as required to ROP package frozen raw meats. |
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Priority (P) |
0 |
| 34 Food Properly labeled |
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| 34 0080-04-09-.03(6)(a) Food identity shall be honestly presented, not misleading. Safe food handling label on raw foods that require further processing. |
out |
Observed ready to eat products (cucumber salad, potato salad, cooked chicken wings) in the store labeled with Safe Handling instructions |
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Priority Foundation (PF) |
0 |