| 19,20 safe temperature holding |
in |
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|
0 |
| 19,20 20 Cold holding temperature |
in |
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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 cut produce in prep cooler held above 41 degrees F when temperature was taken with inspector's probe thermometer. |
Items were prepared less than one hour prior to inspection. PIC shut lid to prep cooler and turned temperature down to bring temperature below 41 degrees F. |
Priority (P) |
1 |
| 32 Approved thawing methods |
in |
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0 |
| 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 chest freezer was turned off with thawed meats and seafood inside. PIC stated firm turned off chest freezer to defrost the chest freezer and thaw the product out to put in the coolers. Since the chest freezer was turned off, the product was no longer under any refrigeration while thawing. |
|
Core (C) |
0 |
| 35,36 Pests & contamination |
in |
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0 |
| 35,36 36 Contamination prevented during food preparation, storage or display |
in |
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0 |
| 35,36 0080-04-09-.03(3)(c)2 Storage or display of packaged food in contact with water or ice |
out |
Observed thawing meat and seafood (all whole cuts) in food prep bags sitting in a combination of defrosted water from the freezer and blood/animal protein liquid from the packages. |
|
Core (C) |
0 |