| 10-16-2020 |
Potentially hazardous foods shall be held at or below 41°/ 45°F or at or above 135°F. (113996, 113998, 114037, 114343(a))
| 3.00 |
Hold potentially hazardous foods either at or above 135°F or at or below 41°F. Hold the following potentially hazardous foods at 45°F: raw shell eggs, unshucked live molluscan shellfish, pasteurized milk and pasteurized milk products in original, sealed containers. Potentially hazardous foods held for dispensing in a serving line or a salad bar (not in a display case) may be held at 45°F or less during periods not to exceed 12 hours in any 24-hour period. Discard all potentially hazardous food that has been out of an approved time and temperature range.
|
Observed burger patties initially received from delivery container at 138 degrees, placed in steam table. Steam table water only initially measured at 124 degrees, still heating up at time patties arrived. Burger patties rechecked after approximately 8 minutes, now at 124 degrees. Patties moved to microwave and reheated. While patties reheated, discussed need to ensure steam table is at or above 135 degrees before using for hot food holding when temperature is the control method in use (other possible method would be time control, 4 hour max, tags/labeling required). Strategies discussed for correct temperature use include starting earlier to preheat table, ensuring hottest possible water from faucet is used to load steam table wells, ensure wells are turned on high as soon as possible each day before food delivery arrives, and intermittent checks to ensure table is keeping food at correct temperatures. Also, use of a 'hot box' that heats from all sides may be more effective in maintaining food temperatures than just heat from the bottom as provided on a steam table, especially for longer holder periods of an hour or more. Steam table brought up to 139 degrees within a few minutes of reheating patties. Corrected during inspection.
Hold hot potentially hazardous food at or above required temperature (135ºF) at all times.
|
0101 FOOD ESTAB. W/FOOD PREP 0-49 SEATS (HM4)
|
| 10-16-2020 |
The potable water supply shall be protected with a backflow or back siphonage protection device, as required by applicable plumbing codes. (114192) All plumbing and plumbing fixtures shall be installed in compliance with local plumbing ordinances, shall be maintained so as to prevent any contamination, and shall be kept clean, fully operative, and in good repair. Any hose used for conveying potable water shall be of approved materials, labeled, properly stored, and used for no other purpose. (114171, 114189.1, 114190, 114192.1, 114193, 114193.1, 114195, 114197, 114199, 114201, 114269)
| 1.00 |
All plumbing and plumbing fixtures shall be installed in compliance with local plumbing ordinances, shall be maintained so as to prevent any contamination, and shall be kept clean, fully operative, and in good repair.
|
Observed rusted / broken 'bell' on janitorial faucet (backflow device). Repair or replace.
|
0101 FOOD ESTAB. W/FOOD PREP 0-49 SEATS (HM4)
|