740 Edwards St, Trinidad
08. Proper hot and cold holding temperatures.
Conditions Observed: Pre-packaged smoked fish products held in the refrigerated display case were measured with surface temperatures above the required maximum of 41° F (albacore: 44.4° F; coho: 49.2° F), and the in-unit thermometer was reading approx. 48° F. Upon investigation, it was determined that the unit was in the midst of a defrost cycle. Once the operator manually overrode the defrost cycle, the ambient air temperature in the unit dropped rapidly (measured at 35° F by the end of the inspection) and the surface temperatures of the packaged fish products also dropped (packaged coho surface temperature had dropped to 44° F by the end of the inspection). Please adjust/repair this unit (and/or the defrost cycle parameters) to ensure that all potentially hazardous foods held within the unit are maintained at or below 41° F at al times. Thank you.
“Except during preparation, cooking, cooling, transportation to or from a retail food facility for a period of less than thirty minutes, when time is used as the public health control, or as otherwise specified, potentially hazardous foods shall be maintained at or below 41F or at or above 135F. The following foods may be held at or below 45F: raw shell eggs, unshucked live molluscan shellfish, pasteurized milk and pasteurized milk products in original sealed containers, potentially hazardous foods held during transportation. Potentially hazardous foods held for dispensing in serving lines and salad bars may be held at 45F, not to exceed 12 hours in a 24 hour period, if unused portions are discarded. Food preparation shall not exceed two cumulative hours without a return to the required holding temperatures. (113996, 113998, 114037, 114343(a))”