| 19,20 safe temperature holding |
in |
|
|
|
0 |
| 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 packaged salmon in meat retail case and thermometer of retail cooler reading 51 F degrees. Packaged salmon was checked with TDA probe thermometer and salmon was reading was reading 51 F to 52 F degrees at time of inspection. |
PIC removed all packaged salmon from cooler and discarded at time of inspection. |
Priority (P) |
0 |
| 44,45 Utensils and equipment |
in |
|
|
|
0 |
| 44,45 45 Warewashing facilities installed, maintained, and used; test strips |
in |
|
|
|
0 |
| 44,45 0080-04-09-.04(2)(d)12 Warewashing machine thermometer and pressure gauge working properly. |
out |
Observed the wash temperature gauge on the bakery dish machine not working when running dish washer at time of inspection. |
|
Priority Foundation (PF) |
1 |
| 53 Ventilation, lighting, and designated areas used |
in |
|
|
|
0 |
| 53 0080-04-09-.06(4)(c) Designated area for personal items shall be located so that food and equipment are protected from contamination; personal belongings properly stored |
out |
Observed a coat in deli stored on rack where food is stored and observed a hair scrunchy stored on an employee's hand while handling food in the bakery at time of inspection. |
|
Core (C) |
0 |