| 19,20 safe temperature holding |
in |
|
|
|
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 |
Observed sliced bologna and sliced cheeses stored above 41 degrees F when temperature was taken with inspector's probe thermometer. These items are not part of the firm's TILT procedures. |
PIC voluntarily discarded the bologna and cheeses. |
Priority (P) |
1 |
| 21,22 Date & Time for food safety |
in |
|
|
|
0 |
| 21,22 22 Time as a Public Health control |
in |
|
|
|
0 |
| 21,22 0080-04-09-.03(5)(a)9(i) Time as a Public Health control- written procedure |
out |
Observed whole tomatoes being stored at ambient temperature prior to being sliced. PIC stated firm cuts the tomatoes at room temperature and then starts the 4-hour time for their TILT procedure. The tomatoes have to start below 41 degrees F in order to be held for 4 hours without temperature control. |
|
Priority (P) |
0 |
| 44,45 Utensils and equipment |
in |
|
|
|
0 |
| 44,45 45 Warewashing facilities installed, maintained, and used; test strips |
in |
|
|
|
0 |
| 44,45 0080-04-09-.04(2)(d)16 Warewashing sink, drainboards, and warewashing machines shall be self-draining |
out |
Observed water in wash compartment draining into rinse and sanitize compartments instead of draining directly. |
|
Priority Foundation (PF) |
0 |