SCU BENSON HALL - PACIFIC RIM

At the service line, measured vegetarian noodles at 110F. Per employee, noodles were changed out and removed from hot holding less than 30 minutes prior to temperature measurement. At the salad bar, measured ranch and other dairy-based dressings at 60F. Per employee, dressings were removed from refrigeration unit less than 1 hour 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) On the cold holding shelf, measured pasta salad at 56F. Per employees, foods were prepared less than 30 minutes prior to temperature measurement. [CA] Potentially Hazardous Foods shall be kept at 41F or below. 2) On the hot holding shelf, measured cooked salmon and rice from 125-135F. Per employees, salmon and rice were recently transferred from hot holding box. [CA] Potentially Hazardous Foods shall be kept at 135F or above. [COS] Per PIC, salmon and rice will be served or discarded by the end of lunch service (within 4 hours of removal from temperature control). PIC turned up the heat on the holding shelf.

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).