| 16,17,18 cooking, reheating, cooling |
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0 |
| 16,17,18 17 Reheating procedures for hot holding |
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| 16,17,18 0080-04-09-.03(4)(c)4 Reheating for hot holding shall be completed within 2 hours. |
out |
Observed firm was reheating a tray of ribs in an oven that was turned off. Ribs were below minimum 165 degrees F when temperature was taken with inspector's probe thermometer. Employees stated that the ribs were put in the oven when they started prep, which was hours before inspection. |
Employees voluntarily discarded ribs. |
Priority (P) |
0 |
| 19,20 safe temperature holding |
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0 |
| 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 |
out |
Observed multiple cooked meats and taquitos held below 135 degrees F when temperature was taken with inspector's probe thermometer. |
Employees voluntarily discarded all hot held for safety items that were held below 135 degrees F. |
Priority (P) |
0 |
| 19,20 20 Cold holding temperature |
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0 |
| 19,20 0080-04-09-.03(5)(a)6(i)(II) Cold holding at 41F or less for Time/temperature control for safety foods |
out |
Observed ceviches, pico de gallo, guacamole, and cut squash held above 41 degrees F when temperature was taken with inspector's probe thermometer. |
PIC voluntarily discarded all cold held items that were held above 41 degrees F. |
Priority (P) |
2 |