| 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 |
Open Air Cooler- Using a state issued and calibrated probe thermometer, Open Air retail coolers closest to the door had cut fruit bowls, cut cantaloupe, and cut watermelon, above the safe cold holding temperature of 41 degrees.
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PIC pulled and discarded cut fruit above 41 degrees. All food above 41 degrees were on top of other food items and in the corner closest to the entrance door. Other food items in the cooler were within safe food handling limits. |
Priority (P) |
2 |
| 21,22 Date & Time for food safety |
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0 |
| 21,22 21 Date Marking and Disposition |
in |
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0 |
| 21,22 0080-04-09-.03(5)(a)7 Date Marking; 6 days beyond the day of creation; exceptions are commercially made deli salads, hard cheeses, semi-soft cheeses, cultured dairy products, preserved fish, ... |
out |
Retail Coolers- Firm is preparing Pico De Gallo (8 days), Salsa Medium (9 days), and repackaging whipped topping (15 days) with dates longer then 7 days with date of preparation counting as day one. |
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Priority (P) |
2 |