| 3-202.15 / PACKAGE INTEGRITY Priority Foundation Item Corrected During Inspection Four severely dented cans stored among intact cans in the dry storage shelves. Discard any damaged boxes of food or return to supplier. Action Taken: Operator segregated above noted dented cans from intact cans to be returned to supplier.  |
| 3-501.16 (A)(1) / POTENTIALLY HAZARDOUS FOOD, HOT HOLDING Priority Item Corrected During Inspection Steak and onion mix holding at a temperature of 125F from one hour prior in the hot holding pan near the flat grill. Reheat above noted food item to 165F and hold to 135F. Action Taken: PIC reheated noted food to 165F to hold at 135F. |
| 3-501.16 (A)(2), (B) / POTENTIALLY HAZARDOUS FOOD, COLD HOLDING Priority Item Corrected During Inspection Several potentially hazardous food such as deli ham, cheese, raw patties, raw shredded steaks and shredded chicken holding at a temperature between 40F-45F from one hour prior in the three door reach in cooler across from flat grill. The air temperature of the cooler varied from one area to another between 44F-48F. Move the above noted food items to a functional cooler to maintain food at 41F or below. Action Taken: PIC moved above noted food items to another functioning cooler to maintain food at 41F or below and to cool the food that was above 41F. |
| 4-501.11 / GOOD REPAIR, PROPER ADJUSTMENT, AND OPERATION Core Item The three door reach in cooler was not able to maintain potentially hazardous food at 41F or blow. The air flow of the cooler was not strong enough to maintain the food. Air temperature varied between 40-50F in different area of the cooler. Maintain equipment in good repair. Do not store any potentially hazardous food until cooler is repaired. |