| 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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Temperature controlled for safety foods not at proper holding temperatures during hot holding observed at time of inspection. Cooked rice at hot holding internal temperature checked with TDA probe food thermometer registering 123 degrees F and Beef Barbacoa at hot holding internal temperature checked 121 degrees F at time of inspection. Product must be maintained at 135 degrees F or higher during hot holding. |
Documentation was available that items had been at hot holding less than 1 hour at time of inspection. Beef Barbacoa was reheated to internal temperature of 171 degrees F and cooked rice was reheated to internal temperature of 166 degrees F and then returned to hot holding during inspection. |
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| 32 Approved thawing methods |
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| 32 0080-04-09-.03(5)(a)3 Thawing shall be performed in a refrigerator (under 41F) or submerged in cold running water. |
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Improper thawing methods observed during inspection. Case of frozen raw pork stomach was observed sitting on countertop to thaw during inspection. |
Product temperature was checked at 36 degrees F at time of inspection and was allowed to be moved to refrigeration for thawing. |
Core (C) |
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