HOTEL CITRINE - KITCHEN & BAR

Measured whipped cream at 52 F within the 1 door reach in refrigeration. Ambient temperature of the unit measured at 52 F. [CA] PHFs shall be held at 41°F or below or at 135°F or above. [COS] Whipped cream voluntarily discarded.

Measured the ambient temperature of the 1 door reach in refrigerator at 52 F. [CA] Refrigeration must be capable of maintaining PHFs at 41°F or below. Discontinue use of the unit to hold PHF's until it can maintain 41 F or below.

Measured the ambient air temperature of the one door reach in refrigerator at 52 F. [CA] Refrigeration must be capable of maintaining PHFs at 41°F or below. Discontinue use of the unit to hold PHF's until it can maintain 41 F or below.

Measured sour cream sauce at 73 F in a squeeze bottle at the cook line. PIC stated the sauce was used during the breakfast serving period. [CA] PHFs shall be held at 41°F or below or at 135°F or above. [COS] Sour cream sauce voluntarily discarded. Measured cream cheese at 51 F within the one door reach in refrigerator below the coffee machines in the kitchen. [CA] PHFs shall be held at 41°F or below or at 135°F or above. [COS] Cream cheese voluntarily discarded. Measured creamer and non-dairy milk at 50 F to 53 F within carrafs at the self service coffee station. PIC stated that the milks were removed from temperature control 2 hours prior. [CA] PHFs shall be held at 41°F or below or at 135°F or above. [COS] Milks marked with a discard time of a additional two hours. If facility intends to hold PHF's at room temperature utilizing TPHC, submit procedures to this department for review and approval.

Measured beans at 99 F and cheese sauce at 100 F within the prep line steam insert. Cooked stated that the items were cooked greater than four hours prior. [CA] PHFs shall be held at 41°F or below or at 135°F or above. [COS] Beans and cheese sauce were voluntarily discarded.

Observed a can of tomatoes with minor dents on its rim. [CA] Cans shall be free of dents on its rim and seams.