| 19,20 safe temperature holding |
in |
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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 |
Retail prepackaged salad cooler- probed keep refrigerated product with product between 56-59- must be 41 or below-- voluntarily pulled and discarded all keep refrigerated product from this section of cooler. |
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Priority (P) |
0 |
| 32 Approved thawing methods |
in |
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0 |
| 32 0080-04-09-.03(5)(a)3 Thawing shall be performed in a refrigerator (under 41F) or submerged in cold running water. |
out |
Thawing prepackaged Johnson brats and Italian sausage at room temperature between walk in cooler and walk in freezer. Temp 30- employee moved to shelf in walk in cooler. |
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Core (C) |
0 |
| 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)(b)1 Preventing packaged and unpackaged food contamination by separation, packaging, and segregation methods |
out |
Using Raw egg case boxes to store shelf stable foods like individual cereals, baby food, etc. for donation to a food bank. Raw egg boxes should never be reused for storing food or food contact materials. |
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Priority (P) |
0 |
| 51,52 Facilities |
in |
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0 |
| 51,52 52 Physical facilities installed, maintained, clean |
in |
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0 |
| 51,52 0080-04-09-.06(5)(a) Maintained in good repair |
out |
retail cooler section that stored prepackaged salads not keeping keep refrigerated product at 41 or below. |
|
Core (C) |
0 |