| 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 |
Observed the following products, held within the retail vegetable cooler, not held at 41F or less when using inspector's probe thermometer: Three packages of Fajita Mix (Hot) measured 50F, 47F, and 44F. The packages (cut vegetables) were made earlier today, verified by the sell by date 4/11. Per companies SOP, the Fajita mix packages receive a 6 day label after cut date. |
PIC noted the franchisee put these out on the retail floor prior to leaving for the day (less than 2 hours). The store employee placed the packages in the walk-in cooler for the product to pre-chill to 41F or less. The PIC will ensure the product is 41F or less and will receive new wrapping and label prior to be re-displayed in retail cooler. |
Priority (P) |
0 |
| 51,52 Facilities |
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| 51,52 52 Physical facilities installed, maintained, clean |
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| 51,52 0080-04-09-.06(5)(b) Physical facilities shall be cleaned as often as necessary |
out |
Observed build-up of black organic matter on the ceiling next to the condenser in the produce prep room, which is near the prep area for Snowfruit. |
PIC is ordering new ceiling tiles for the produce room. |
Core (C) |
1 |