| 19,20 safe temperature holding |
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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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2 Door Kitchen Cooler- Using a state issued and calibrated probe thermometer; food (eggs, cream cheese, raw beef, and milk) in the Kitchen Cooler were above the safe cold holding temperature of 41 degrees. |
Employee used firms own thermometer to check inspectors thermometer results came to the same temperatures. Employee discarded all food items above 41 degrees. |
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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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Prep Kitchen- IQF cut and bagged fruit on sheet tray thawing on prep table. Using a state issued and calibrated probe thermometer cut strawberries were 28 degrees. PIC was alowed to continue to thaw fruit but instructed thawing must be under cold running water OR refrigeration. |
Employee placed fruit into cooler to thaw. |
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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 |
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2 Door Kitchen Cooler- Cooler is not maintaining a cold temperature. Inspectors Infared thermometer showed cooler at 48 degrees. The thermometer on the unit showed 50 and climbing higher as the inspection went longer, and all food that require refrigeration were above the safe cold holding temperature of 41 degrees. Cooler will need to be repaired before it can be used to store cold food items. |
Employee removed foods that require refrigeration and discarded foods above 41 degrees. Employee kept foods that do not require refrigeration. |
Core (C) |
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