| 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 |
Using my probe thermometer, I observed several TCS biscuits up for retail sale, individually wrapped, and sitting inside of retail hot box with an internal temperature between 98 to 111F. PIC voluntarily discarded all hot held TCS items under 135F. PIC also stated that they had turned off the hot box and they were in the process of removing them from retail sale. I advised PIC to first remove hot food items from individual sale before turning off the firm's hot box to ensure foods are discarded before they go below the temperature safe zone of 135F. |
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Priority (P) |
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| 44,45 Utensils and equipment |
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| 44,45 44 Food and Non-food contact surfaces, cleanable, designed, constructed, and used |
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| 44,45 0080-04-09-.04(2)(b)6 Nonfood-contact surfaces shall be designed and constructed to allow easy cleaning and to facilitate maintenance |
out |
Observed heavy buildup of ice set up inside of the retail ice cream freezer making areas inside of the freezer uncleanable. |
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Core (C) |
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| 51,52 Facilities |
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| 51,52 52 Physical facilities installed, maintained, clean |
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| 51,52 0080-04-09-.06(5)(a) Maintained in good repair |
out |
Observed light bulb out in the back stockroom, making visibility hard. |
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Core (C) |
0 |