| 19,20 safe temperature holding |
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0 |
| 19,20 20 Cold holding temperature |
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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 |
The deli walk around cooler was scanned with an infrared thermometer. The 2short ends of this cooler showed 50 degrees with an infrared thermometer. The 2 long sides show 40 degrees with an infrared thermometer. Items from both of the short ends of this case were probed with a state issued calibrated thermometer. Roast beef 51 degrees. Olive salad 46 degrees. Guacamole 44 degrees. Cold cut sandwich 50 degrees. The thermometers in the cooler read 60 degrees when first inspected. While taking product temperatures the thermometer went back to saying 41 degrees. Discussed with PIC that the cooler may have been in defrost mode and that the defrost mode may be too long or too warm for the case. PIC called to have the case diagnosed and repaired when it was observed out of temperature. All out of temperature product was voluntarily disposed of by the PIC. |
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Priority (P) |
0 |
| 42,43 Single service & gloves |
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0 |
| 42,43 42 Single-service articles stored and used |
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0 |
| 42,43 0080-04-09-.04(9)(c)1 Single-service articles protected from contamination |
out |
A rack containing several stacks of single use raw meat trays was observed attached to the meat prep table. Several meat trays were observed to have what appeared to be raw meat particles on them. These items are stored too closely to a source of potential contamination and should be moved. |
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Core (C) |
1 |