|
19
|
1.50
|
Proper hot holding temperatures |
No |
No
|
No |
3-501.16 (A)(1) Potentially Hazardous Food (Time/Temperature Control for Safety Food), Hot and Cold Holding - P. Maintain Potentially Hazardous Food (Time /Temperature Control for Safety Food) PH/TCS food at 135F or above. Observed open hot box holding several trays of chicken wings and chicken legs/thighs. Chicken measured between 88F and 91F. CDI - all chicken reheated to 171F or above, then placed into oven for hot holding. |
|
20
|
1.50
|
Proper cold holding temperatures |
No |
No
|
No |
3-501.16 (A)(2) and (B) Potentially Hazardous Food (Time/Temperature Control for Safety Food), Hot and Cold Holding - P. Maintain all cold time/temperature control foods at 45F or below. Observed side prep cooler in kitchen not holding foods 45F or below. Items ranged from 49F-58F. Also noticed sandwich shop had one pan of pimento cheese measuring 60F in prep unit. CDI - side prep unit items had been placed recently after cooler was repaired this morning. They were relocated to upright cooler for rapid chilling. Pimento cheese was discarded. Other items in that cooler were 45F or below. |
|
23
|
1
|
Consumer advisory provided for raw or undercooked foods |
No |
Yes
|
Yes |
.3-603.11 Consumption of Animal Foods that are Raw, Undercooked, or Not Otherwise Processed to Eliminate Pathogens - PF. A complete consumer advisory shall be provided in written form for all animal foods offered as ready-to-eat if such foods are raw or undercooked. Complete consumer advisory must include a disclosure and a reminder. Observed consumer advisory in place for most items but not all. Add asterisk to burgers on daily special menu. Add asterisk to mahi thai burger on Lunch menu. Add disclosure footnote and reminder at bottom to Lunch menu as well. Verification visit required. |