| 16,17,18 cooking, reheating, cooling |
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| 16,17,18 17 Reheating procedures for hot holding |
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| 16,17,18 0080-04-09-.03(4)(c)3 Reheated for Hot holding -Commercially processed (135F) |
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Commercially prepared chicken patties were observed to be reheated to an internal temperature of 67 to 71 degrees F. |
Person in charge immediately placed the chicken patty back into the deep fryer and reheated. Internal temperature was checked after reheating and was observed be at 167 degrees F. |
Priority (P) |
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| 19,20 safe temperature holding |
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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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Meat and cheese, cheese sticks, commercially prepared hard boil eggs, in house made salads with Temperature Control for Safety (TCS) foods, in house made TCS deli meat sandwiches, and TCS deli meat wraps were observed to have an internal temperature of 51 to 54 degrees F. These observations were observed to be made in the open air cold holding unit across from the self-serve coffee station. |
Person in charge voluntary removed and discarded all the TCS food items as referenced in the violation in the trash during the routine inspection. |
Priority (P) |
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| 30,31 Food temp controls |
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| 30,31 30 Proper cooling methods, adequate equipment for temperature control |
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| 30,31 0080-04-09-.04(3)(a)1 Equipment for cooling, heating, cold holding, and hot holding food shall be sufficient in number and capacity to provide safe food temperatures. |
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Open air cold holding unit was observed to have an ambient temperature of 52.1 degrees F. |
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Priority Foundation (PF) |
0 |