| 19,20 safe temperature holding |
in |
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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 |
Observed internal temperatures of raw fish in 3 bay prep coolers to be above 41F when tested with inspector's calibrated probe thermometer. No other temperature violations for food products observed; temperature of cooler is variable but under 41F at time of inspection. |
PIC voluntarily discarded raw fish from cooler; other raw fish in cooler is still in frozen state for safe thawing protocol. PIC stated that she has concerns about intermittent warm spots in coolers, and stated she would check it throughout the day. |
Priority (P) |
0 |
| 40,41 Utensils |
in |
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0 |
| 40,41 41 Utensils, equipment, and linens; stored, dried, and handled |
in |
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0 |
| 40,41 0080-04-09-.04(9)(a)1 Equipment and utensils are allowed to air-dry or used after adequate draining |
out |
Observed two long plastic tubs wet nested in drying area at end of 3 bay sink. |
PIC separated tubs for recleaning |
Core (C) |
0 |