|
19
|
1.50
|
Proper reheating procedures for hot holding |
Yes |
No
|
No |
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 chicken wings in smoker and mac n chz in steam well reheating too slowly to meet cooling parameters. Products placed into unit between 10:30am-10:45am. See temperature chart for details. EHS monitored temperature over 30-min window and rates of 0.7 and 0.4 achieved. After EHS intervention, rate for 0.7 for mac n chz remained and wings obtained rate to 0.75. CDI: PIC turned smoker heat setting up and added more water to steam well for more rapid reheating (mac n chz 167F and wings 165F). |
|
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 at make table. Product with various prep dates. PIC stated two AC units in facility and one semi-inoperable (shuts off and on intermittently). PIC contacted service company during inspection. Facility switches concepts between 10am-11am (from Egg Cafe to Crazy Pig). Breakfast items voluntarily discarded and PIC placing product on TPHC (paperwork provided and completed during inspection) until unit able to maintain food temperatures at or below 41F. EHS will return within 10 days to verify long-term compliance and cold holding unit repaired. |
|
24
|
0
|
Time as a Public Health Control; procedures & records |
Yes |
No
|
No |
3-501.19 (A) (1) Written procedures for Time as a Public Health Control shall be prepared in advance, maintained in the establishment, and made available for the Health Department upon request. Written TPHC procedures must specify methods of compliance with 3-501.19 (B) or (C). -Pf
Observed no TPHC forms for breakfast menu items held using TPHC. CDI: TPHC forms provided and completed during inspection. |