| 19,20 safe temperature holding |
in |
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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 |
Observed raw pork tenderloin sitting out on top of warmer in kitchen at ambient temperature; internal product temperatures measured 44F-52F for two packages when checked with inspector probe thermometer. PIC voluntarily discarded out-of-temperature product: 16 pieces of tenderloin total. |
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Priority (P) |
0 |
| 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. |
out |
Observed raw pork tenderloin thawing at ambient temperature in kitchen prep area. |
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Core (C) |
0 |