| 3-501.16 (A)(2), (B) / POTENTIALLY HAZARDOUS FOOD, COLD HOLDING Priority Item Corrected During Inspection Two croquettes pans of both ham and beef prepared this morning at 1.5 hours previous held at room temperature with food temperature measuring at 54°F. Pork chunks taken out of refrigeration was at 50F about 1.5 hours. Owner stated foods sell fast in hours, however, inspector re-educated owner about food held in temperature danger zone causes bacterial growth that can cause foodborne illness. Cold foods must be maintained cold under refrigeration at 41F or less and hot foods kept hot for holding. Advised to only allow small portions out for quick use in 2 hours or less. Maintain cold potentially hazardous foods at or below 41°F Action Taken: Owner moved foods into refrigeration and portioned into smaller pans for quick use handling. Correct By: 28-Dec-2021  |
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| (1) PRIORITY VIOLATION CITED AND CORRECTED TODAY. NO FURTHER FOLLOW-UPS AT THIS TIME. UNIT TEMPERATURES MAINTAIN FOOD SAFETY. FACILITY IS CLEAN & ORGANIZED. ALL HAND SINKS ACCESSIBLE & SUPPLIED W/ MATERIALS. FOOD, DRY ITEMS, AND EQUIPMENT STORAGE AREAS PROTECTED & CLEAN. OBSERVED THAWING IN WALK-IN-COOLER. ALL OTHER AREAS IN SUBSTANTIAL COMPLIANCE. |