SHORELINE AMPHITHEATRE - CAFE STAGE RIGHT

Measured cooked corn dogs at 121 F to 136 F. Pulled out of an upright warmer. Employee stated that the corn dogs were for the VIP station. [CA] PHFs shall be held at 41°F or below or at 135°F or above. [COS] Corn dogs reheated to 165 F. Measured nacho cheese at 90 F within a warmer at the preparation line. [CA] PHFs shall be held at 41°F or below or at 135°F or above. [COS] Nacho cheese added to the TPHC log for a total serving line of 4 hours or less.

Measured cooked corn at 120 F to 134 F on the preparation table wrapped in a deep container. [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] Corn placed on sheet plans within the walk in refrigerator to be cooled to and held at 41 F.

Low hot water flow from the right side hand wash sink adjacent to the cook line. [CA] Increase water flow. An approved, adequate, protected, pressurized, potable supply of hot water and cold water shall be provided.

1. Found cold water valve off at the hand wash station located in far left station. [CA] Ensure cold/hot water valve is on at all times. [COS] Operator turned on cold water valve. 2. Found leaking faucet at 3-compartment sink (right side) when water is on. [CA] Secure leak.

Measured the following PHFs holding between 91F - 127F for less than 4 hours: grilled onions and hamburgers. [CA] Maintain all PHFs cold held at or below 41F or hot held at or above 135F. [SA] Operator opted to use time as a public health control (TPHC). PHFs shall be discarded after 4 hours.