| 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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Walk-in Cooler- #1-Employee stated that a pot of beans was cooked on 3/30/25 and placed into the walk-in cooler around 3pm. On 5/1/25 at around 8:48am the pot of beans was found to be 54 degrees using a state issued and calibrated probe thermometer. /// #2- Using a state issued and calibrated probe thermometer, cooked cactus was at 48 degrees. Per employee cooked cactus was placed in the walk-in cooler on 03/30/25 at around 3pm. Inspector received a temperature of 48 degrees at around 8:48am on 05/1/25 |
Employee stated they will discard beans and cactus. |
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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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sandwich warmer (near hand sink)- Using a state issued and calibrated probe thermometer, a Ham/ Cheese/ Croisant Sandwich was hot holding at 113, below the safe hot holding temperature of 135 degrees |
Employee discarded sandwich. |
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| 19,20 20 Cold holding temperature |
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| 19,20 0080-04-09-.03(5)(a)6(i)(II) Cold holding at 41F or less for Time/temperature control for safety foods |
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#1-Kitchen Refrigerator/ Freezer Combo- Using a state issued and calibrated probe thermometer, food in the refrigerator was cold holding above the safe cold holding temperature of 41 degrees. Breaded Raw Chicken, Pork in Red Sauce (51 degrees), and Sliced Ham (58 degrees). Discussed with PIC that the refrigerator is not keeping foods cold and all food needing to be kept cold will have to be discarded. ////
#2-Kitchen- Two flats of eggs were stored under the kitchen prep counter. An egg was cracked open and using a state issued and calibrated probe thermometer, the eggs contents were 69 degrees, above the safe cold holding temperature of 41 degrees and above the safe cold egg holding temperature of 45 degrees. ////
#3-Kitchen table- Using a state issued and calibrated probe thermometer a container with cooked beef and onions (73 degrees) and Cheese (59) were stored on the prep table. ///
#4- Kitchen- Using a state issued and calibrated probe thermometer, an open jar of miracle whip that was stored under a kitchen prep table was 78 degrees. Showed employee that label requires refrigeration after opening. |
PIC stated they will discard all food in the refrigerator. Employee discarded eggs, beef, and cheese, and miracle whip. |
Priority (P) |
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| 21,22 Date & Time for food safety |
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| 21,22 21 Date Marking and Disposition |
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| 21,22 0080-04-09-.03(5)(a)7 Date Marking; 6 days beyond the day of creation; exceptions are commercially made deli salads, hard cheeses, semi-soft cheeses, cultured dairy products, preserved fish, ... |
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Walk-in Cooler- cooked food (Beans, cactus, pork) in cooler did not have the date it was prepared or the date to discard. |
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Priority (P) |
1 |