| 3-403.11 (A-D) / REHEATING FOR HOT HOLDING Priority Item Corrected During Inspection Pulled pork in steam well reheated for hot holding only reached a temperature of 102 °F. Cook stated she put in steam well at opening which was 7 am Adjust procedures and methods to properly reheat previous cooked and cooled food to a least 165 °F within 2 hours. Reheat on stove to to 165 before setting in steam table. Do not use steam table for reheating. Had operator reheat pork to 165 on stove top during inspection Correct By: 04-Feb-2021  |
| 3-501.16 (A)(1) / TIME/TEMPERATURE CONTROL FOR SAFETY FOOD, HOT HOLDING Priority Item Corrected During Inspection Carna Asada in steam well being hot held at 126 °F. To large of a pan is in use that does not allow it to be properly seated in the steam well. Food temperature went from 144 to 126 during inspection. Maintain time/temperature control for safety foods (TCS) at 135°F or above. use properly sized pans for your steam wells. Had operator replace into smaller pans and reheat. Correct By: 04-Feb-2021 |