| 19,20 safe temperature holding |
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0 |
| 19,20 20 Cold holding temperature |
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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 |
Bacon 51F, cheese 50F eggs 50F |
Items were temped and removed when temperature exceeded 43F or above. |
Priority (P) |
4 |
| 30,31 Food temp controls |
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0 |
| 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. |
out |
Retail diary/smoked meat/egg case thermometer showed 50F and the thermometer of the inspector showed 51F. The case will need someone to look at it. In the maintain the PIC will move the product to another cooler to ensure that the food remains at accurate cold holding temperatures 41F or below. |
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Priority Foundation (PF) |
1 |
| 37 Personal Cleanliness |
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0 |
| 37 0080-04-09-.02(4)(c) Food employees shall wear hair restraints such as hats, hair coverings or nets, beard restraints, and clothing that covers body hair while working with exposed food. |
out |
All employees are required to have on a hair restraint when dealing with food, observed employee without hat on in the meat department seasoning chicken. |
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Core (C) |
1 |
| 51,52 Facilities |
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0 |
| 51,52 52 Physical facilities installed, maintained, clean |
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0 |
| 51,52 0080-04-09-.06(5)(a) Maintained in good repair |
out |
Hand sink in the front meat department when turned off continues to drip and run. |
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Core (C) |
1 |