| 19,20 safe temperature holding |
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0 |
| 19,20 19 Hot holding temperature |
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0 |
| 19,20 0080-04-09-.03(5)(a)6(i)(I) Hot holding at 135F or above for Time/temperature control for safety foods |
out |
Hunt's brother chicken poppers 123, 133F in retail warmer. |
PIC discarded the poppers |
Priority (P) |
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 |
In the WIC chicken wings, fish and chicken tenders did not meet the cold holding requirements. 8-16oz,7 1/2 gallon and 4-gallon of milk temperatures did not meet cold holding. |
All items were removed from the dairy cooler and placed in the WIC. |
Priority (P) |
3 |
| 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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0 |
| 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 dairy cooler temp at 60F. In this cooler the milk and naked drinks were stored here. |
All refrigerated items were removed |
Priority Foundation (PF) |
0 |