TEMPERATURE OBSERVATIONS
|
Item/Location |
Temp |
Item/Location |
Temp |
Item/Location |
Temp |
Hot Holding, Self-serve buffet, , Rice, white
|
161.0 ° F
|
Hot Holding, Self-serve buffet, , Soup, shrimp soup
|
152.0 ° F
|
Cold Holding, Self-serve buffet, Cooler, Dairy, cream puff
|
44.0 ° F
|
Cold Holding, Self-serve buffet, Cooler, Tomatoes, sliced
|
46.0 ° F
|
Cold Holding, Self-serve buffet, Cooler, Fish/Seafood, Krab salad
|
42.0 ° F
|
Hot Holding, Self-serve buffet, Steam Table, Chicken, chicken and broccoli
|
104.0 ° F
|
Hot Holding, Self-serve buffet, Steam Table, Vegetables, potatoes
|
160.0 ° F
|
Cold Holding, Main Kitchen, Walk in Cooler, Chicken, raw bone in
|
35.0 ° F
|
Cold Holding, Main Kitchen, Walk in Cooler, , sliced cabbage
|
36.0 ° F
|
Hot Holding, Main Kitchen, , Rice, brown
|
176.0 ° F
|
Hot Holding, Main Kitchen, , Rice, brown
|
167.0 ° F
|
Hot Holding, Main Kitchen, , Vegetables, yams
|
203.0 ° F
|
Hot Holding, Main Kitchen, , Vegetables, yams
|
96.0 ° F
|
Hot Holding, Main Kitchen, , Pasta, macaroni and cheese
|
135.0 ° F
|
Hot Holding, Main Kitchen, , Cut Leafy Greens, cooked greens
|
125.0 ° F
|
Just Cooked, Main Kitchen, , Chicken, Thigh
|
178.0 ° F
|
Cold Holding, Main Kitchen, , Chicken, wings
|
41.0 ° F
|
Cold Holding, Main Kitchen, , Vegetables, cooked cubed potatoes
|
37.0 ° F
|
Cold Holding, Main Kitchen, , Fruit, honey dew
|
38.0 ° F
|
Cold Holding, Main Kitchen, , , egg in shell
|
54.0 ° F
|
|
|
|
Item Number |
OBSERVATIONS AND CORRECTIVE ACTIONS |
3-1C
|
Violation of Code: [511-6-1.04(3)(e)]
Observed several cans in dry storage and one on prep table with dents at seems and a swollen top as a result. Tomato sauce, hoisin sauce, bean paste and oyster sauce. Food packages shall be in good condition and protect the integrity of the contents so that the food is not exposed to adulteration or potential contaminants. Pf PIC discarded. Corrected On-Site. New Violation.
|
4-1A
|
Violation of Code: [511-6-1.04(4)(c)1(i)(ii)(iii)(v)(vi)(vii)(viii)]
Observed raw shrimp and chicken stored above eggrolls in Reach-in. In same reach-in, saw raw chicken skewer above cooked potatoes. Observed eggs stored above sauce in WIC. Food shall be protected from cross contamination by storing according to final cook temperature. PIC rearranged items. Corrected On-Site. New Violation.
|
4-2A
|
Violation of Code: [511-6-1.04(4)(c)1(iv)]
Observed multiple items in reach-in without covering. Food should be kept safe by storing the food in packages, covered containers, or wrappings, except for loosely covered or uncovered containers in which food is being cooled if protected from overhead contamination. PIC placed cover on items. Corrected On-Site. New Violation.
|
4-2B
|
Violation of Code: [511-6-1.05(7)(a)1]
Observed build up inside microwave oven. Observed mold like substance on panel inside ice machine. Equipment food-contact surfaces and utensils shall be clean to sight and touch. Pf. PIC will have microwaves cleaned every 24 hours and ice machine by manufactures recommendations. New Violation. Correct By: 02/26/2024
|
6-1A
|
Violation of Code: [511-6-1.04(6)(f)]
Observed eggs sitting on cart above 41F. Observed krab salad, sliced tomatoes and cream puff on buffet above 41F. Except during preparation, cooking, or cooling, or when time is used as the public health control, time/temperature control for safety food shall be maintained at 41°F (5°C) or below or 135°F (57°C) or above, except that roasts cooked to a temperature and for a time specified in subsection (5)(a)2 of this Rule and reheated using the same temperature and time conditions as cooking may be held at a temperature of 130°F (54°C) or above. P PIC moved eggs to refrigerator. EHS discussed using time as a public health control for items on buffet. Corrected On-Site. New Violation.
|
6-1B
|
Violation of Code: [511-6-1.04(6)(f)]
Observed yams in warming cabinet and greens on cart being held below 135F. Except during preparation, cooking, or cooling, or when time is used as the public health control, time/temperature control for safety food shall be maintained at 41°F (5°C) or below or 135°F (57°C) or above, except that roasts cooked to a temperature and for a time specified in subsection (5)(a)2 of this Rule and reheated using the same temperature and time conditions as cooking may be held at a temperature of 130°F (54°C) or above. P PIC moved and discarded. Corrected On-Site. New Violation.
|
|