| 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 |
Various sandwiches in retail warmer probed with calibrated thermometer and observed out of temperature: tenderloin, egg, cheese - 108 - 113 F; bologna, egg, cheese - 111 - 119 F. Should be 135 F or above. |
About 11 out of temperature sandwiches removed for disposal during inspection. |
Priority (P) |
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 |
Raw ground beef probed with calibrated thermometer at 45 - 50, should be maintained at 41 or below (had been thawing on counter). |
Out of temperature raw ground beef was disposed of during inspection. |
Priority (P) |
0 |
| 32 Approved thawing methods |
in |
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0 |
| 32 0080-04-09-.03(5)(a)3 Thawing shall be performed in a refrigerator (under 41F) or submerged in cold running water. |
out |
Raw ground beef observed thawing on counter (some was out of temperature and disposed) |
Pans of raw ground beef were placed in cooler during inspection, except what was out of temp. |
Core (C) |
0 |
| 35,36 Pests & contamination |
in |
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0 |
| 35,36 36 Contamination prevented during food preparation, storage or display |
in |
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0 |
| 35,36 0080-04-09-.03(3)(b)1 Preventing packaged and unpackaged food contamination by separation, packaging, and segregation methods |
out |
Uncovered food product (corn dogs, ssg) in 2 door cooler and in freezer (biscuits). **** Scoop handle in product in cole slaw container. |
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Priority (P) |
0 |