| 16,17,18 cooking, reheating, cooling |
in |
|
|
|
0 |
| 16,17,18 17 Reheating procedures for hot holding |
in |
|
|
|
0 |
| 16,17,18 0080-04-09-.03(4)(c)1 Reheating for Hot Holding- general (165F) |
out |
Establishment reheats fully cooked chicken wings from Hunt's Brothers Pizza in pizza oven. During hot holding discussion, Deli PIC stated that the wings were only reheated to 155F-160F. They were putting wings in oven for 1.5 cooking cycles. |
Chicken wings were voluntarily discarded during inspection due to hot holding violation. Discussion had with Deli PIC, about cooking and reheating to 165F. A batch of wings was cooked during inspection, changing to 2 cooking cycles. Wings tempt at 206F. |
Priority (P) |
0 |
| 16,17,18 0080-04-09-.03(4)(c)2 Reheating for Hot Holding- microwave (165F) |
out |
Establishment reheats fully cooked BBQ pulled pork in microwave. During hot holding discussion, Deli PIC stated that the BBQ pulled pork was only reheated to approximately 155F. |
BBQ pulled pork was pulled off sandwiches during inspection for hot holding violation. BBQ pulled pork was reheated to 204F during inspection and sandwiches were remade on fresh buns. BBQ pulled pork sandwiches had been in case approximately 1 hour. |
Priority (P) |
0 |
| 19,20 safe temperature holding |
in |
|
|
|
0 |
| 19,20 19 Hot holding temperature |
in |
|
|
|
0 |
| 19,20 0080-04-09-.03(5)(a)6(i)(I) Hot holding at 135F or above for Time/temperature control for safety foods |
out |
Observed food products in hot case not being maintained at 135F or above for hot holding food safety control. Food products probed with a calibrated state thermometer: Chicken wings 121F, 127F, BBQ Pulled Pork Sandwiches 2 @ 129F. |
Chicken wings were voluntarily discarded during inspection. BBQ pork was pulled off of buns, and reheated to 204F during inspection, and prepared on fresh buns. Per deli PIC, sandwiches had been in hot box approximately 1 hour. |
Priority (P) |
1 |