3717-1-03.3(H) / Reheating for hot holding.
Critical Repeat CorrectedDuringInsp Improper reheating of food for hot holding. OBSERVED: Pasta Sauce, Beef & Chicken gravy being reheated in steam table. TCS foods shall be reheated to 165 degrees or above & then hot held at 135 degrees or above to prevent the growth of pathogens which could cause a foodborne illness by proper cooking equipment. CORRECTED: cook reheated to 165 degrees or higher on the stove.
Correct By: 24-Jun-2020
Facility Type: Commercial FSO < 25000 sq. ft.
[?] Inspection Type: Standard/Critical Control Point
Inspection Date: 24-June-2020
| Comments |
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| Reviewed with Angela Kocaman Provided a new choking poster went over covid 19 complaint - non food |
| IV - P - Demonstration of Knowledge: The person in charge is Certified in Food Protection. II - P - Good Hygienic Practices: Food employee working with exposed foods, clean equipment, utensils, linens or unwrapped single-service or single use articles was not experiencing discharge from eyes, nose, or mouth. II - P - Good Hygienic Practices: Food employee was demonstrating good hygiene practices. VII - P - Protection from Contamination: Observed raw animal foods separated by type during storage, preparation, holding, and display. III - P - Preventing Contamination by Hands: Observed food employee washing hands when required. III - P - Preventing Contamination by Hands: Observed food employee changing gloves when required. VII - P - Protection from Contamination: Foods are protected from physical and environmental contamination during storage, preparation, holding and display. VI - P - TCS Food: Observed ready to eat TCS foods being properly date marked, and discarded when required. VI - P - TCS Food: Observed hot foods being held at 135°F or above; cold foods being held at 41°F or below. Food Process Reviewed: VII - P - Protection from Contamination: Observed employee properly cleaning and sanitizing food contact surfaces. III - P - Preventing Contamination by Hands: Observed food employee washing hands prior to donning single use gloves. II - P - Good Hygienic Practices: Food employee(s) were eating, drinking or using tobacco in designated area. X - P - Chemical: Sulfites are not applied to fresh fruits or vegetables intended for raw consumption. VIII - P - Consumer Advisory: Observed a consumer advisory on the menu for animal foods that are served raw, undercooked or not otherwise processed to eliminate pathogens. III - P - Preventing Contamination by Hands: Food employees were not contacting exposed ready-to-eat foods with bare hands. X - P - Chemical: No unapproved food or color additives are used. III - P - Preventing Contamination by Hands: Hand washing facilities are properly supplied. X - P - Chemical: Toxic materials are properly identified and stored. |