| 19,20 safe temperature holding |
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0 |
| 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 |
out |
Wings temperature tested with state calibrated thermometer at 113F. |
Items discarded, shelf below is reading correct temperature, so the next batch of wings will be store on lower shelf to maintain correct temperature. |
Priority (P) |
0 |
| 21,22 Date & Time for food safety |
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| 21,22 21 Date Marking and Disposition |
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| 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 |
Ham, egg, diced vegetables in prep cooler without date marking. PIC said kitchen worker cut herself and went to hospital so the date marking was not done after prep today. |
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Priority (P) |
0 |