3717-1-03.3(C) / Plant food cooking for hot holding.
Critical Fruits or vegetables cooked for hot holding were not cooked to 135°F. OBSERVED: Rice on the back right side of the steam table at 120 degrees. ALL TCS foods shall be hot held at 135 degrees or higher to prevent the growth of pathogens which could cause a foodborne illness. CORRECTED:employee reheated it to 165 degrees
To prevent the growth of pathogens, fruits and vegetables that are cooked for hot holding shall be cooked to a temperature of 135 °F Correct By: 14-Aug-2017
3717-1-03.4(F)(1) / Time/temperature controlled for safety food - hot and cold holding.
Critical TCS foods were not being held at the proper temperature. OBSERVED: Chicken in the prep table at 61 degrees. ALL TCS foods shall be cold held at 41 degrees or below to prevent the growth of pathogens which could cause a foodborne illness.CORRECTED: Employee discarded out of temperature chicken
To prevent the growth of pathogens, except during preparation, cooking, or cooling, or when time is used as a public health control, TCS food shall be held at 135°F or above (except that roasts cooked using time and temperature parameters in 3717-1-03.3 may be held at 130° F), or at 41°F or less. Correct By: 14-Aug-2017
3717-1-03.4(G) / Ready-to-eat, time/temperature controlled for safety food - date marking.
Critical Refrigerated, ready-to-eat, TCS foods held refrigerated for more than 24 hours were not properly date marked. OBSERVED: Rice, Pork, & various foods that did not have a date to indicate when the food shall be consumed or discarded to prevent a foodborne illness.CORRECTED: employee date marked the food as required
To prevent foodborne illness, refrigerated, ready-to-eat, TCS food held at a temperature of 41°F or less for more than 24 hours shall be clearly marked at the time of preparation or the time the original container is opened to indicate the date or day, that is a maximum of seven days, by which the food shall be consumed, sold, or discarded. The day the food is prepared or opened is day one. Correct By: 14-Aug-2017
3717-1-07(B) / Poisonous or toxic materials: Working containers - common name.
Critical Observed working containers of poisonous or toxic chemicals that were not properly labeled with the name of the material. OBSERVED : Blue liquid i na water pitcher on top of 5 gallon bucket in the kitchen. All chemicals not in their original container shall be labeled to indicate what the chemical is to prevent a chemical poisoning CORRECTED: Employee discarded the chemical
To prevent health hazards, working containers used for poisonous or toxic materials such as cleaners and sanitizers taken from bulk supplies shall be clearly and individually identified with the common name of the material. Correct By: 14-Aug-2017