| 16,17,18 cooking, reheating, cooling |
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| 16,17,18 18 Cooling time and temperature |
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| 16,17,18 0080-04-09-.03(5)(a)4(i) Cooling must occur within 2 hours from 135F to 70F and within a total of 6 hours from 135F to 41F or less. |
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Two plastic food service trays of fried chicken were observed sitting beside the two tier hot holding unit at ambient room temperature. The cook stated that these items were being cooled down to place in cold holding. Both trays of fried chicken were probed with a state issued calibrated thermometer at 79 degrees and 89 degrees. The cook stated that these items were removed from hot holding at 6am. The inspection started at 9:15 am. Neither tray had a temperature below 70 degrees within the 2 hour time frame for cooling from hot holding to 70 degrees. The cook voluntarily discarded the improperly cooled foods during the inspection. A TDA handout explaining cooling procedures was given to the firm. |
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Priority (P) |
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| 19,20 safe temperature holding |
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| 19,20 19 Hot holding temperature |
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| 19,20 0080-04-09-.03(5)(a)6(i)(I) Hot holding at 135F or above for Time/temperature control for safety foods |
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The two tier hot holding unit was scanned with an infrared surface thermometer at 116 degrees. A bacon sandwich in the two tier hot holding unit was probed with a state issued calibrated thermometer at 126 degrees. A hamburger in the two tier hot holding unit was probed with a state issued calibrated thermometer at 123 degrees. All foods in this warmer were voluntarily discarded by the PIC. |
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Priority (P) |
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| 33 Thermometers provided and accurate |
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| 33 0080-04-09-.04(2)(d)9 Temperature Measuring Devices shall be located in hot and cold holding units; easily readable |
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No thermometer were observed in the two tier hot holding unit or in the hot holding table. Hot holding units should have thermometers in them to monitor the air temperature in the unit and prevent food from dropping below 135 degrees. |
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Priority Foundation (PF) |
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| 42,43 Single service & gloves |
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| 42,43 42 Single-service articles stored and used |
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| 42,43 0080-04-09-.04(9)(c)1 Single-service articles protected from contamination |
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Several stacks or Styrofoam and plastic food service trays were observed not inverted or otherwise protected from contamination on a service cart in the kitchen. The PIC inverted all stacks of food service trays during the inspection to protect them from contamination. |
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Core (C) |
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| 53 Ventilation, lighting, and designated areas used |
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| 53 0080-04-09-.06(2)(b)1 Light bulbs shall be shielded or shatter-resistant over food preparation or storage. |
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The light bulbs in the two tier hot holding unit are not shielded and do not have a shatter resistant coating. Needs to be replaced with shatter resistant light bulbs. |
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Core (C) |
0 |