| 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 |
out |
several fruit and salsa that did not meet the cold holding temperatures. The inspector discussed with PIC to discuss with Store manager of another case to use to help with keeping fruit and salsa at appropriate temperatures. |
Manager (Isiah) placed a HUB Maintenace call. |
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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The equipment holding the fruit/veggies/salsa was temp at 50-53, which cause the product temperature to rise. |
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Priority Foundation (PF) |
0 |