| 16,17,18 cooking, reheating, cooling |
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| 16,17,18 18 Cooling time and temperature |
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| 16,17,18 0080-04-09-.03(5)(a)4(i) Cooling must occur within 2 hours from 135F to 70F and within a total of 6 hours from 135F to 41F or less. |
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Mexican rice was stored in a large pot at Ambiant temperature to cool from 7am and was probed with a state issued and calibrated probe at 112 degrees at 11:40 am. |
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Priority (P) |
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| 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 |
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Cooked pork chop on the warmer was probed with state issued and calibrated probe at 107 degrees. Firm voluntarily disposed of out of temp product. |
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Priority (P) |
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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 |
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In store filled salsa and mayo cups were probed with a state issued calibrated probe at 64/65 degrees and were voluntarily disposed of by Firm. |
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Priority (P) |
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| 24,25 Chemical hazards |
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| 24,25 25 Chemicals identified, stored, and used |
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| 24,25 0080-04-09-.07(2)(d)1 Sanitizers level over manufacture's suggested use |
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In the Kitchen prep area, the sanitizer was tested with firms test strips, and tested over t
200 ppm, it should be between 50 and 100 ppm. |
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Priority (P) |
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| 32 Approved thawing methods |
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| 32 0080-04-09-.03(5)(a)3 Thawing shall be performed in a refrigerator (under 41F) or submerged in cold running water. |
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3 cases of frozen meat in the meat cutting room were left to thaw at ambient temperature. |
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Core (C) |
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