| 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)2 Reheating for Hot Holding- microwave (165F) |
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In discussion with deli PIC, chicken patties and hamburger patties, made the day prior, were reheated in the microwave for approximately 30 seconds each side, so as not to get the rubber texture, assembled and placed in hot box. No reheating temperature of food product was taken; food was not reheated to 165F or above as it was found out of temp in the retail hot case. Food products probed with a calibrated state thermometer were chicken sandwiches 126F and hamburger patties 128F. all other food products not reheated in the microwave were found in temperature. |
Per deli PIC, sandwiches had been in hot case for only an hour. Food products were reheated to 165F or above and placed back in the hot case for sale to customer. Chicken patties were reheated to 180F and the hamburger was reheated to 165F. |
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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Observed sandwiches in deli hot box not being maintained at 135F or above for hot holding food safety control. Food products probed with a calibrated state thermometer were chicken sandwiches 126F and a hamburger 128F. |
Per deli PIC, sandwiches had been in hot case for only an hour. Food products were reheated to 165F or above and placed back in the hot case for sale to customer. Chicken patties were reheated to 180F and the hamburger was reheated to 165F. |
Priority (P) |
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| 46 Non-food contact surfaces clean |
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| 46 0080-04-09-.04(6)(a)1(iii) Non-food contact surfaces shall be kept free of an accumulation of dust, dirt, food residue, and other debris. |
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Observed various areas of the deli kitchen that need deep cleaning; observed deli handwashing sink heavily soiled with buildup in basin and along front edge of sink, observed grease buildup on side of fryer; observed buildup on side of deli prep table; observed buildup on floor along base boards and on floor behind pizza oven. |
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Core (C) |
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