ROUTINE INSPECTION
3 reported violations
- K07: Proper hot and cold holding temperaturesCritical
1. Multiple cheeses in the drawer cooler below the flat top griddle measured between 47F - 49F. The PIC stated the cheeses were placed in the unit approximately less than 1 hour prior. 2. Measured the following at the Chinese food steam table - One container of fried chicken between 112F - 130F - One container of fried chicken between 125F at the top of the container and 144F at the top of the container. [CA] PHFs shall be held at 41°F or below or at 135°F or above. [COS] 1. Cheeses were relocated to a lower drawer unit. Using the top drawer to store non-PHF was discussed at this time to provide a buffer between the griddle and storage of PHF. [COS] 2. Reheat the chicken to 165F and maintain at 135F or above
- K32: Food properly labeled and honestly presented
Observed a fruit cup at the self service refrigerator without all of the required labeling information. [CA] Food prepackaged in a food facility shall bear a label with the following: 1) common name of the food, 2) list of ingredients in descending order of predominance by weight, 3) quantity of contents, 4) name and place of business of the manufacturer, packer, or distributor.
- K08: Time as a public health control; procedures & records
Japanese foods were labeled with time and date markings that indicate when to use by/discard at the service counter outside of temperature control. A copy of the TPHC template was provided at this time. [CA] Provide written procedures and time marking for PHFs utilizing time as a public health control (TPHC).