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: | April 13, 2012 |
| 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: potato wedges in hot holding unit 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. |