SCU BENSON HALL - THE GLOBAL

At the service line, measured cooked potatoes and mushrooms from 98-115F. Per employee, food was relocated from the hot holding box to the service line less than 30 minutes prior to temperature measurement. [CA] Potentially Hazardous Foods shall be kept at 41F or below or 135F or above. [SA] Food will be replaced or discarded at the lunch service (less than 4 hours from initial removal from temperature control).

1) At the service line, measured cooked potatoes and rice on the steam table from 120-135F. Per staff, foods were cooked less than 30 minutes prior to temperature measurement. [CA] Potentially Hazardous Foods shall be kept at 41F or below or 135F or above. [SA] Per PIC, cooked potatoes and rice will be served or discarded within 4 hours. The temperature of the hot holding shelf was turned up during inspection.

Measured the final rinse temperature at the high temperature dishwasher at 150F. [CA] Mechanical sanitization shall be accomplished in the final sanitizing rinse by achieving a utensil surface temperature of 160°F (or manufacturer's instruction).

Measured the ambient temperature of the 2-door upright cooler at 50F. [CA] Refrigeration units shall maintain foods at 41F or below or 135F or above. Discontinue storage of Potentially Hazardous Foods until unit is repaired.