| 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 |
Tomato slices were tempt at 46F and onion slices at 47F with state calibrated thermometer. Items were stored in the retail condiment bar. |
Items were voluntarily discarded by PIC. |
Priority (P) |
0 |
| 44,45 Utensils and equipment |
in |
|
|
|
0 |
| 44,45 44 Food and Non-food contact surfaces, cleanable, designed, constructed, and used |
in |
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0 |
| 44,45 0080-04-09-.04(1)(a) Food contact equipment surfaces shall be safe, durable, corrosion-resistant, nonabsorbent, smooth, and easily cleanable |
out |
Observed rusting on the set of tongs sitting in the condiment bar's tomato slice container. |
The tongs were discarded by the PIC and replaced. |
Priority (P) |
0 |