| 3-501.16 (A)(2), (B) / POTENTIALLY HAZARDOUS FOOD, COLD HOLDING Priority Item Repeat Corrected During Inspection Repeat x 2 Observed chocolate cream pies located in the front dessert reach in cooler with an internal temperature of 48F. Observed sliced tomatoes located in the take out cold table with an internal temperature of 48F. Observed sliced ham located in the middle cold table of the cook line with an internal temperature of 55F. Maintain cold potentially hazardous foods at or below 41°F Action Taken: Equipment has been repaired and has an ambient air temperature in the safety zone. TCS foods have been discarded by the operator.  |
| 3-501.18 / READY-TO-EAT, POTENTIALLY HAZARDOUS FOOD, DISPOSITION Priority Item Corrected During Inspection Observed chocolate cream pie with an internal temperature of 48F, Sliced tomatoes with an internal temperature of 48F and sliced deli ham with an internal temperature of 55F. Discard potentially contaminated or unsafe foods. Action Taken: Person in charge discarded above TCS foods. |
| 4-501.11 / GOOD REPAIR, PROPER ADJUSTMENT, AND OPERATION Core Item Repeat Corrected During Inspection Repeat x 2 Front dessert reach in cooler has an ambient air temperature of 48F. Front take out cold table has an ambient air temperature of 48F. Kitchen middle cold table has an ambient air temperature of 49F. Maintain equipment in good repair. Action Taken: Equipment has been repaired. |
| Comments |
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| The purpose of todays visit was to conduct a routine inspection of the facility. Facility was clean and organized. Observed proper hand washing and glove/utensil use. All food is from an approved source and stored to prevent contamination. Employee demonstrated proper heating and cooling methods and temperatures. 2 Priority violations were cited and corrected during todays visit. 1 Core violation was cited and corrected during todays visit. There is no need for a follow up at this time. |