LEVY @ SC CONVENTION CENTER- MAIN KITCHEN

1) Fried chicken measured to be 131F inside upright warmer on the left. Per operator chicken was reheated within the last 30 minutes and placed into warmer and warmer had not been preheated prior to placing food into container. [CA] Keep PHFs at 135F and above for hot holding. [COS] Chicken was reheated in oven to 165F and then placed on service line for family meal on TPHC. 2)Oatmeal measured to be 44F inside reach in cooler. [CA] Maintain PHFs at 41F and below for cold holding. [COS] Oatmeal was VC&D.

Breakfast burritos from Temp event today observed to be kept at room temperature to offer to employees. Breakfast burritoes were placed out for service about 3.5 hours prior and within 4 hours. Per TPHC policy, breakfast burritoes are to be consumed immediately at 10AM or discarded immediately. [CA] Follow TPHC procedures and ensure PHFs are discarded within 4 hours of entering TPHC. [COS] Burritoes were discarded.

Rice measured to be 102F inside walk in cooler #4. Per employee rice was made about 1.5 hours prior. Rice was in large chaffing dish on rack. [CA] After heating or hot holding, Potentially Hazardous Foods (PHFs) shall be cooled rapidly from 135°F to 70°F within 2 hours and from 70°F to 41°F within 4 hours. Approved cooling methods include: 1) Placing the food in shallow pans 2) Separating the food into thinner or smaller portions. 3) Using rapid cooling equipment (Ex. blast chiller) 4) Using containers that facilitate heat transfer (ex. stainless steel) 5) Adding ice as an ingredient 6) Using ice paddles 7) Using an ice bath and stirring frequently 8) Accordance with a HACCP plan. Cooling foods shall have enough space around the containers for cold air to circulate, be loosely covered, or uncovered and stirred as frequently needed to evenly cool. [COS] Rice was placed into 3 thin sheet pans and returned to walk in for cooling.

Floor by conveyor belt dishwasher observed to have pits in finish. [CA] Repair holes in floors and maintain in good condition.