| 13 Food separated and protected |
in |
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0 |
| 13 0080-04-09-.03(3)(b)1(i)(I) Raw animal foods must be kept separate from ready to eat foods at all times |
out |
Raw meat over ready to eat items in meat WIC. |
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Priority (P) |
1 |
| 19,20 safe temperature holding |
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0 |
| 19,20 19 Hot holding temperature |
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0 |
| 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 |
Items in "pan 2" temperature tested with state calibrated thermometer at the following temperatures: black eyed peas 118F, baked beans 118F. Chicken fingers in hot box at 122F. |
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Priority (P) |
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 |
The following items in retail meat case temperature tested with state calibrated thermometer at the following temperatures: whole chicken 51.6F, pork loin 48F, bacon 53F. |
Item discarded. Firm began temperature and zone testing cold holding items throughout store to discard items out of compliance with state and store policies. Emergency Work order in to repair cooling system. |
Priority (P) |
0 |
| 30,31 Food temp controls |
in |
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0 |
| 30,31 30 Proper cooling methods, adequate equipment for temperature control |
in |
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0 |
| 30,31 0080-04-09-.04(3)(a)1 Equipment for cooling, heating, cold holding, and hot holding food shall be sufficient in number and capacity to provide safe food temperatures. |
out |
Retail meat case with zones temping as high as 53F. Items in case not holding temperature. |
Work order in for cooler, firm is getting a new condenser. |
Priority Foundation (PF) |
0 |
| 42,43 Single service & gloves |
in |
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0 |
| 42,43 42 Single-service articles stored and used |
in |
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0 |
| 42,43 0080-04-09-.04(9)(c)1 Single-service articles protected from contamination |
out |
Open cases of single service items stored on floor in storage area. |
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Core (C) |
0 |