| 01 PIC present, Knowledgeable, Duties |
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| 01 0080-04-09-.02(1)(b) Demonstration of knowledge |
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New employee unable to demonstrate knowledge of food safety. |
Discussed Food Safety Guide with new employee during inspection. |
Priority Foundation (PF) |
0 |
| 19,20 safe temperature holding |
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| 19,20 20 Cold holding temperature |
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| 19,20 0080-04-09-.03(5)(a)6(i)(II) Cold holding at 41F or less for Time/temperature control for safety foods |
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Observed thermometer in condiment reach in cooler to read 50 F, container of mayonnaise probed with calibrated thermometer at 48 F. |
Container of mayonnaise removed for disposal during inspection. |
Priority (P) |
0 |
| 30,31 Food temp controls |
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| 30,31 30 Proper cooling methods, adequate equipment for temperature control |
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| 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 |
Condiment reach in cooler thermometer read 50F, mayonnaise in cooler was probed with calibrated thermometer at 48 F. |
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Priority Foundation (PF) |
0 |