ROUTINE INSPECTION
Email all employee food handler cards to mindy.nguyen@deh.sccgov.org by 9/11/25. Ensure all food handler cards and food safety manager certificate are stored together at the facility for review. Discussed and provided TPHC form for packaged individual meals. If using TPHC, foods must be time-labeled IMMEDIATELY after being removed from temperature control, and written procedures must be available.
2 reported violations
- K07: Proper hot and cold holding temperaturesCritical
Inside two upright hot holding units: measured internal temperatures of cooked beef and pre-packed beef + rice meals to be 81F - 100F. Operator stated items had been held since 9:30am today (approximately 1 hour prior). [CA] Keep potentially hazardous foods at 41F and below or 135F and above. [SA] Cooked beef was immediately reheated to be prepped and packed. Meals will be picked up to be delivered to customers within the next hour, per normal procedure. Note: PIC stated prepacked meals come with cold salads, which may make it difficult to keep the meals at the required 135F. Discussed using TPHC as an option. PIC stated that there are usually two different batches made each morning, one around 6am and one around 9:30am.
- K39: Thermometers provided, accurate
A metal probe thermometer was not available upon request. [CA] Ensure all food employees have easy access to a metal probe thermometer so that they can measure internal food temperatures throughout the day.