| 19,20 safe temperature holding |
in |
|
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|
0 |
| 19,20 19 Hot holding temperature |
in |
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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 |
Observed ham and chicken pies to be below 135F when measured with inspector's probe thermometer. See 'Food Temperatures' sections for specific temperatures. |
PIC voluntarily discarded affected items. |
Priority (P) |
0 |
| 19,20 20 Cold holding temperature |
in |
|
|
|
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 cherry within syrup with a 'refrigerated after opening' on the label to be stored ambiently. |
PIC voluntarily discarded affected items. |
Priority (P) |
0 |
| 24,25 Chemical hazards |
in |
|
|
|
0 |
| 24,25 25 Chemicals identified, stored, and used |
in |
|
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0 |
| 24,25 0080-04-09-.07(1) Chemicals shall have identifying Information |
out |
Observed unlabeled spray bottles containing clear solutions being stored in the bakery food preparation area. PIC claimed that they contained water. |
PIC labeled all affected chemical storage containers appropriately. |
Priority Foundation (PF) |
0 |
| 34 Food Properly labeled |
in |
|
|
|
0 |
| 34 0080-04-09-.03(6)(b) Food Label (common name, ingredient list, allergens, quantity, name & address of manufacturer), bulk food card/sign/placard; exempt for bulk unpackaged foods portioned to co... |
out |
Observed no labeling available on variety pack of bread and desserts being stored on the retail sales shelves. |
PIC put appropriately labeling onto each package. |
Priority Foundation (PF) |
0 |
| 46 Non-food contact surfaces clean |
in |
|
|
|
0 |
| 46 0080-04-09-.04(6)(a)1(iii) Non-food contact surfaces shall be kept free of an accumulation of dust, dirt, food residue, and other debris. |
out |
Observed debris and dust on the fan guards in the walk-in cooler.
Observed excessive dust and debris on mixers in the bakery food preparation area. |
|
Core (C) |
0 |