3717-1-02.4(C)(7) / Person in charge: duties - ensure employees are properly cooking TCS foods.
Critical Employees are not using thermometers to ensure adequate cooking/hot holding/reheating temperatures. All foods hot held shatt be at 135 degrees or higher. Any reheated foods must be heated to 165 or higher then heks at 135 to prevent growth of bacteria which cause illness.
To prevent the growth of pathogens, the person in charge shall ensure that employees are properly cooking TCS food, through daily monitoring of cooking temperatures using appropriate calibrated temperature measuring devices.
3717-1-03.4(F)(1) / Time/temperature controlled for safety food - hot and cold holding.
Critical Observed burgers in hot hold at 71 degrees. Keep burgers on the griddle to keep at 153 or higher while hot holding. EMployee reheated items. Observed soup not held hot enough. Soup at 85 degrees. Reheat soup to 165 and hold at 135 or higher. Employee increased temperature of the unit.
To prevent the growth of pathogens, except during preparation, cooking, or cooling, or when time is used as a public health control, TCS food shall be held at 135°F or above (except that roasts cooked using time and temperature parameters in 3717-1-03.3 may be held at 130° F), or at 41°F or less.