| 01 PIC present, Knowledgeable, Duties |
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| 01 0080-04-09-.02(1)(b) Demonstration of knowledge |
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PIC could not properly name the safe final cooking temperature for pizza in their facility. |
Inspector discussed proper temperatures with PIC. |
Priority Foundation (PF) |
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| 19,20 safe temperature holding |
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| 19,20 19 Hot holding temperature |
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| 19,20 0080-04-09-.03(5)(a)6(i)(I) Hot holding at 135F or above for Time/temperature control for safety foods |
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Nacho cheese in dispenser on sales floor measured 69 degrees F with Inspector's probe thermometer. |
PIC voluntarily discarded affected product. |
Priority (P) |
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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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Diced red onions observed in cold well with an internal temperature of 51 degrees F when measured with Inspector's probe thermometer. |
PIC voluntarily discarded affected product. |
Priority (P) |
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