| 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 |
There were 3 spicy mayo bottles in the condiment's cooler was read with the state calibrated thermometer at 58 degrees. The bottle states "keep refrigerated after opening. |
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Priority (P) |
0 |
| 28,29 Safe Food & Water |
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0 |
| 28,29 29 Compliance with Variance, Specialized Processes, and HACCP |
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0 |
| 28,29 0080-04-09-.08(1)(c) Following Variance documentation; HACCP plan |
out |
The variance states +/-0.01 but the firm is documenting the pH testing to the tenth instead of the hundredth. This inspector discussed this with the PIC. |
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Priority Foundation (PF) |
0 |
| 30,31 Food temp controls |
in |
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0 |
| 30,31 30 Proper cooling methods, adequate equipment for temperature control |
in |
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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 |
The condiment cold holding unit needs to be repaired. The temperature readings were 65 and 67 degrees. The PIC was advised not to store any cold holding items in the unit. |
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Priority Foundation (PF) |
0 |