|
18
|
0
|
Proper cooking time & temperatures |
Yes |
No
|
No |
3-401.11 Cook raw animal foods to required temperatures. Do not interrupt the cooking process without approved procedures. -P
Observed scallops cooked to internal temp of 131F for service (no CA on menu). CDI: Education provided and food employee cooked product to 151F. |
|
21
|
3
|
Proper hot holding temperatures |
Yes |
Yes
|
No |
3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P
Observed tomato butter being held below 135F in pan on stove at sauté station. PIC stated product prepared between 10am-11am. CDI: Education provided and product reheated (176F). REPEAT VIOLATION. |
|
22
|
1.50
|
Proper cold holding temperatures |
Yes |
No
|
No |
3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P
Observed various TCS foods being held above 41F in middle 2-door reach-in cooler. Ambient temperature 43F-46F. Various prep dates on product. CDI: Education provided and service company arrived onsite and repaired cooler during inspection. TCS foods now being held below 41F and ambient temperature of unit 36F. |
|
24
|
0
|
Time as a Public Health Control; procedures & records |
Yes |
No
|
No |
3-501.19(B)(3) Follow written procedures for foods held using Time as a Public Health Control (TPHC) for 4 hours. Food shall be marked to indicate the time that is 4 hours past the point in time when the food is removed from temperature control. -Pf
Observed no time stamps for TCS foods held on TPHC at expo station. CDI: Ecucation provided and PIC time stamped products. |