| 19,20 safe temperature holding |
in |
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0 |
| 19,20 19 Hot holding temperature |
in |
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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 |
Chicharron's were observed at a temperature of 120 degrees in the hot holding warmer that were recently prepared (discussed with PIC keeping all hot holding items at a temperature of 135 degrees or above). |
Chicharron's were re-cooked to safe temperature. |
Priority (P) |
0 |
| 21,22 Date & Time for food safety |
in |
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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 |
There was no date marking system in place for the Chorizo's stored in a container in the walk-in cooler (discussed with the PIC to date mark sausages). |
|
Priority (P) |
0 |