| 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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Observed retail island cooler products not being maintained at 41F or below for food safety control. Products probed with a calibrated state thermometer were between 44F-48F. Products ranged from multiple packs of canned biscuits, packages of cookie dough, packaged hamburger patties, summer sausage and packages of chicken. Product temperatures were shown to Michael Keen, PIC during inspection. Thermometer in case was reading 32F. |
All products were voluntarily pulled from case, scanned, and discarded. |
Priority (P) |
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| 30,31 Food temp controls |
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| 30,31 30 Proper cooling methods, adequate equipment for temperature control |
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| 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. |
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Observed 2 retail island coolers not maintaining temperature below 41F for cold holding products. Thermometer was reading 32F, product temperatures probed with a calibrated thermometer were 44F-48F. |
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Priority Foundation (PF) |
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| 35,36 Pests & contamination |
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| 35,36 36 Contamination prevented during food preparation, storage or display |
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| 35,36 0080-04-09-.03(3)(c)2 Storage or display of packaged food in contact with water or ice |
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Observed frozen food items stored in deli walk in freezer with bag open, not protecting from contamination of ice. |
All product bags were closed and stored properly during inspection. |
Core (C) |
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| 44,45 Utensils and equipment |
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| 44,45 45 Warewashing facilities installed, maintained, and used; test strips |
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| 44,45 0080-04-09-.04(5)(a)4 Warewashing equipment shall be cleaned before use, to prevent recontamination, and at least every 24 hours if used. |
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Observed dish/utensil drying shelf on warewashing sink to be soiled. Warewashing sink needs to be washed, rinsed, and sanitized before use. |
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Core (C) |
0 |