Potentially hazardous foods (time/temperature control for safety food) shall be hot held at a temperature of 135°F or above unless the permit holder is using "time as public health control" as specified under 3-501.19.
| Facility Type: | Fast Food Restaurant |
| Inspection type: | Risk Factor Assessment |
| Inspection date: | February 12, 2013 |
| Number of critical violations: | 1 |
| Number of non-critical violations: | 0 |
Definition of critical and non critical violations
| Code | Observation / Corrective Action |
| 3-501.16(A)(1) | Corrected During Inspection Critical Repeat The following food item(s) were found hot holding at improper temperatures using a calibrated food temperature measuring device: cooked chicken 117F, cooked chicken 115F, cooked chicken 109F in hot hold unit top across chicken roaster. Food employee discarded items. Potentially hazardous foods (time/temperature control for safety food) shall be hot held at a temperature of 135°F or above unless the permit holder is using "time as public health control" as specified under 3-501.19. |