| 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 |
Using a state issued and calibrated probe thermometer Pepper Sauce (54) and Onion Marmalade (52) were above the safe cold holding temperature of 41 degrees. |
Employee discarded foods above 41 degrees. |
Priority (P) |
0 |
| 21,22 Date & Time for food safety |
in |
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0 |
| 21,22 21 Date Marking and Disposition |
in |
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0 |
| 21,22 0080-04-09-.03(5)(a)8 Date Marking; Discard food after 7 days at 41F |
out |
Walk-in Cooler- Firm made salad dressing had date marking from 6/20-6/27, 6/16-6/23, and 6/26-7/3 at time of inspection on 7/7/25 |
Employee discarded food items made prior to 7 days ago. |
Priority (P) |
0 |
| 24,25 Chemical hazards |
in |
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0 |
| 24,25 25 Chemicals identified, stored, and used |
in |
|
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0 |
| 24,25 0080-04-09-.07(2)(a) Chemicals shall be stored separate from food, utensils, equipment, and single service items |
out |
3 bottles of butane and a box of hand sanitizer stored on shelf above ready to drink beverages. |
PIC relocated butane and hand sanitizer. |
Priority Foundation (PF) |
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 |
Service Cooler- Using an Infared thermometer service cooler was at 52 degrees. Food items were then checked using a state issued and calibrated probe thermometer. After the second food item checked was above 41 degrees, firm began to remove and discard all food items in cooler. |
Owner voluntarily discarded food items inside cooler before temperatures could be captured with a state issued and calibrated probe thermometer and PIC stated she will have the cooler looked at. |
Core (C) |
0 |