19,20 safe temperature holding |
in |
Probed chicken with a calibrated thermometer in warmer @ 127 degrees
Raw catfish probed with a calibrated thermometer in retail case @ 50 degrees.
Raw buffalo fish probed with a calibrated thermometer @ 42 degrees. |
all disposed |
|
0 |
19,20 19 Hot holding temperature |
in |
|
|
|
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 |
Probed chicken with at calibrated thermometer @ 127 degrees |
Disposed |
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 |
Probed raw catfish with a calibrated thermometer @ 50 degrees. Buffalo fish @ 42 degrees |
all disposed |
Priority (P) |
1 |
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 |
Vet guards in WIC @ produce ,meat dust build up. |
|
Core (C) |
0 |