| 19,20 safe temperature holding |
in |
|
|
|
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 |
Two food containers of Shrimp probed internally with a TDA probe thermometer were observed to be out of the safe holding requirements of 41*F or below. The containers were observed to be 68*F and 70*F. |
Associate voluntarily discarded product during inspection. |
Priority (P) |
0 |
| 21,22 Date & Time for food safety |
in |
|
|
|
0 |
| 21,22 21 Date Marking and Disposition |
in |
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|
0 |
| 21,22 0080-04-09-.03(5)(a)7 Date Marking; 6 days beyond the day of creation; exceptions are commercially made deli salads, hard cheeses, semi-soft cheeses, cultured dairy products, preserved fish, ... |
out |
Observed two food containers of Shrimp that were not date marked. Educated employee that Required Date marking is 6 days beyond the day of creation. |
|
Priority (P) |
0 |
| 28,29 Safe Food & Water |
in |
|
|
|
0 |
| 28,29 29 Compliance with Variance, Specialized Processes, and HACCP |
in |
|
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|
0 |
| 28,29 0080-04-09-.08(1)(c) Following Variance documentation; HACCP plan |
out |
HACCP plan states that 2 years' worth of records are to be kept on file. There were no records observed to be available before 2/13/24. There were no records of verification of CCP #3 (Packaging and Labeling verification) between 2/13/24 and 4/2/24. |
|
Priority Foundation (PF) |
0 |