3717-1-03.3(H) / Reheating for hot holding.
Critical Observed improper reheating of food for hot holding. Observed chicken soup at 110F in the steam table and gravy at 131F in the steam table.
To prevent the growth of pathogens, time and temperature controlled for safety (TCS) food that is cooked, cooled and reheated for hot holding shall be reheated as required by this rule. Foods must reheat to 165F on a direct heat source before being held hot.
3717-1-03.4(D) / Cooling - temperature and time control.
Critical TCS foods were not cooled using the proper time and temperature parameters. Observed potato soup made yesterday that is still 53F today.
To prevent the growth of pathogens, cooked TCS food shall be rapidly cooled: within two hours from 135°F to 70°F, and within a total of six hours from 135°F to 41°F or less. Manager stated that soups are usually cooled in the freezer with stirring, but that this batch may have been made by a new employee. Soup was discarded at this time.
3717-1-04.1(KK) / Food equipment - certification and classification.
Observed gladware style containers in use for storing cut melon. Observed bread stored in homestyle storage containers.
All food containers for direct food contact must be commercial grade and NSF approved or equivalent.
Facility Type: Commercial FSO < 25000 sq. ft.
[?] Inspection Type: Standard
Inspection Date: 19-April-2016
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| See CCP Inspection from 4/19/16 for temperature log. Obseved quat sanitizer at 200ppm in wipe cloth bucket Dish machine is sanitizing properly with chlorine sanitizer dispensing at 100ppm, observed test strips |