TEMPERATURE OBSERVATIONS
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Item/Location |
Temp |
Item/Location |
Temp |
Item/Location |
Temp |
Cold Holding, Main Kitchen, Reach In Cooler, Tomatoes, pizza sauce
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41.0 ° F
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Cold Holding, Main Kitchen, Reach In Cooler, Dairy, ranch sauce - cup
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41.0 ° F
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Just Cooked, Main Kitchen, Prep Top Cooler, Chicken, pre-cooked breaded nuggets
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155.0 ° F
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Just Cooked, Main Kitchen, Prep Top Cooler, Pizza, pepperoni & cheese
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178.0 ° F
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Just Cooked, Main Kitchen, Prep Top Cooler, Chicken, pre-cooked wings
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154.0 ° F
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Cold Holding, Main Kitchen, Walk in Cooler, Cheese, shredded mozzarella
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39.0 ° F
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Cold Holding, Main Kitchen, Walk in Cooler, Chicken, pre-cooked wings
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39.0 ° F
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Cold Holding, Main Kitchen, Walk in Cooler, Beef, pre-cooked meatballs
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39.0 ° F
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Cold Holding, Main Kitchen, Walk in Cooler, Beef, philly steak
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39.0 ° F
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Cold Holding, Main Kitchen, Prep Top Cooler, Beef, pre-cooked meatballs
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41.0 ° F
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Cold Holding, Main Kitchen, Prep Top Cooler, Chicken, grilled strips
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41.0 ° F
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Cold Holding, Main Kitchen, Prep Top Cooler, Pork, Italian sausage
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41.0 ° F
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Cold Holding, Main Kitchen, Prep Top Cooler, Dairy, cream cheese
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41.0 ° F
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Cold Holding, Main Kitchen, Prep Top Cooler, Chicken, breaded chicken nugget
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41.0 ° F
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Cold Holding, Main Kitchen, Prep Top Cooler, Pork, salami
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41.0 ° F
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TPHC, Main Kitchen, Counter Top/Table, Dairy, ranch sauce in squeeze bottle
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67.0 ° F
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Item Number |
OBSERVATIONS AND CORRECTIVE ACTIONS |
9-2
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Violation of Code: [511-6-1.02(5)(a)(b)]
Observed facility is storing ranch sauce at room temperature for 48 hours. Product Shelf-Life Chart states open ranch sauce's 48-hour shelf-life on the production line. CA: Cold TCS foods stored longer 6 hours, requires an approved HAACP Plan and variance. EHS discussed approved TPHC policy & procedures (6-hour/4-hour). PIC will instruct staff to store ranch sauce in cooler. New Violation.
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Remarks
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No ranch variance was found on GA Environmental Health Sharepoint Site.
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**If time without temperature control is used as the public health control up to a maximum of 4 hours:
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(i) The food shall have an initial temperature of 41°F (5°C) or less when removed from cold holding temperature control, or 135°F (57°C) or greater when removed from hot holding temperature control; P
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(ii) The food shall be marked or otherwise identified to indicate the time that is 4 hours past the point in time when the food is removed from temperature control; Pf
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(iii) The food shall be cooked and served, served at any temperature if ready-to-eat, or discarded, within 4 hours from the point in time when the food is removed from temperature control; P and
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(iv) The food in unmarked containers or packages, or marked to exceed a 4-hour limit shall be discarded. P
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** If time without temperature control is used as the public health control up to a maximum of 6 hours:
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(i) The food shall have an initial temperature of 41°F (5°C) or less when removed from temperature control and the food temperature may not exceed 70°F (21°C) within a maximum time period of 6 hours; P
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(ii) The food shall be monitored to ensure the warmest portion of the food does not exceed 70°F (21°C) during the 6-hour period, unless an ambient air temperature is maintained that ensures the food does not exceed 70°F (21°C) during the 6-hour holding period; Pf
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(iii) The food shall be marked or otherwise identified to indicate: Pf
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(I) The time when the food is removed from 41°F (5°C) or less cold holding temperature control, Pf and
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(II) The time that is 6 hours past the point in time when the food is removed from cold holding temperature control;
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(iv) The food shall be:
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(I) Discarded if the temperature of the food exceeds 70°F (21°C), P or
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(II) Cooked and served, served at any temperature if ready-to-eat, or discarded within a maximum of 6 hours from the point in time when the food is removed from 41°F (5°C) or less cold holding temperature control; P and
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(v) The food in unmarked containers or packages, or marked with a time that exceeds the 6-hour limit shall be discarded. P
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