| 19,20 safe temperature holding |
in |
|
|
|
0 |
| 19,20 19 Hot holding temperature |
in |
|
|
|
0 |
| 19,20 0080-04-09-.03(5)(a)6(i)(I) Hot holding at 135F or above for Time/temperature control for safety foods |
out |
Observed a pan of beef stew (menuda) on the stove top measuring 115F when using inspector's probe thermometer. Observed cooked bags of ground beef (4) stored on the counter measuring 100F when using inspector's probe thermometer. PIC noted he made the beef stew and ground beef approximately 1 hour prior and was letting it cool down but got busy at lunch hour. Hot foods must be placed in a cooler/freezer when the product is 135F and rapidly cooled within 2 hours to 70F, and then 4 more hours to 41F. |
PIC voluntarily placed all products in the freezer to rapidly cool down. |
Priority (P) |
0 |
| 37 Personal Cleanliness |
in |
|
|
|
0 |
| 37 0080-04-09-.02(4)(c) Food employees shall wear hair restraints such as hats, hair coverings or nets, beard restraints, and clothing that covers body hair while working with exposed food. |
out |
Observed PIC actively cooking and preparing foods without wearing any type of hair restraint. |
|
Core (C) |
0 |
| 46 Non-food contact surfaces clean |
in |
|
|
|
0 |
| 46 0080-04-09-.04(6)(a)1(iii) Non-food contact surfaces shall be kept free of an accumulation of dust, dirt, food residue, and other debris. |
out |
Observed the retail novelty chest freezer to have excessive ice build up making it uncleanable. |
|
Core (C) |
0 |