|
19
|
1.50
|
Proper reheating procedures for hot holding |
Yes |
No
|
No |
3-403.11 (C), (D) Reheat commercially processed, ready-to-eat food to 135F within 2 hours if food is to be hot held until service. -P Observed mac n cheese being commercially reheated too slowly to meet reheating parameters. Product began reheating @8am and @10:30am product was 86F. PIC stated product reheated on max temp then temperature of unit turned down @10am to low heat setting. Facility does not keep reheating or temperature logs. CDI: Education provided, product voluntarily discarded.
3-403.11 (A),(D) Reheat all TCS foods to 165F within 2 hours if food is to be hot held until service. -P Observed several TCS foods being reheated too slowly to meet reheating parameters. Products began reheating @8am and @10:30am products were less than 165F. PIC stated product reheated on max temp then temperature of unit turned down @10am to low heat setting. Facility does not keep reheating or temperature logs. CDI: Education provided, product voluntarily discarded. |
|
22
|
1.50
|
Proper cold holding temperatures |
No |
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 salad make table. See temperature chart for details. EHS provided education, PIC contacted maintenance during inspection, and TCS foods placed on TPHC until unit repaired. EHS will return within 3 days to verify TCS foods being held at or below 41F in unit. VERIFICATION REQUIRED. |
|
47
|
0
|
Equipment, food & non-food contact surfaces approved, cleanable, properly designed, constructed & used |
No |
No
|
No |
4-501.11 Maintain equipment in good repair. Observed salad make table unable to maintain TCS foods at or below 41F. See violation #22 for more details. |