BYTEDANCE, LTD - CAFE

Measured the final rinse temperature of the high temperature dishwasher at 155F. [CA] Mechanical sanitization shall be accomplished in the final sanitizing rinse by achieving a utensil surface temperature of 160°F, or as per manufacturer's specifications.

1) Observed working soiled utensils stored directly in ice. [CA] Utensils shall be stored 1) in food with handles above top of the food, 2) in running water, 3) in water measuring 135F or above, or 4) at room temperature if washed within 4 hours of initial use. 2) Observed pressurized cylinders are not securely stored or fastened. The fastening strap is on the floor and does not keep the cylinders in place. [CA] Pressurized cylinders shall be securely fastened to a rigid structure.

Measured containers of cut melon stored in ambient temperature at 58F. Per PIC, cut melon was recently prepared and will be moved to walk-in cooler after reorganization of coolers. [CA] Potentially Hazardous Foods shall be kept at 41F or below or 135F or above. [COS] PIC relocated cut melon into the walk-in cooler to facilitate rapid cooling.

Measured diced tofu at 47-53F in two containers stored in two door refrigerator near cook line. Ambient temperature of the refrigerator measured at 39F. [CA] PHFs shall be held at 41°F or below or at 135°F or above. [COS] PIC decided to VC&D (Voluntary Condemnation& Destruction) the food items. See VC&D report.

Measured pasta cooling in produce walk in cooler at 54F, chicken bones measured at 56F cooling in walk in cooler #2. [CA] After heating or hot holding, Potentially Hazardous Foods (PHFs) shall be cooled rapidly from 135°F to 70°F within 2 hours and from 70°F to 41°F within 4 hours. Approved cooling methods include: 1) Placing the food in shallow pans 2) Separating the food into thinner or smaller portions. 3) Using rapid cooling equipment (Ex. blast chiller) 4) Using containers that facilitate heat transfer (ex. stainless steel) 5) Adding ice as an ingredient. 6) Using ice paddles 7) Using an ice bath and stirring frequently 8) Accordance with a HACCP plan. Cooling foods shall have enough space around the containers for cold air to circulate, be loosely covered, or uncovered and stirred as frequently needed to evenly cool. [COS] PIC decided to VC&D (Voluntary Condemnation& Destruction) the food items. See VC&D report.